ROASTED CAULIFLOWER TOMATO SOUP

SERVES 4 PORTIONS

2 lb. (910 g) cauliflower florets

1 1/2 tsp. olive oil

1/4 tsp. sea salt

Pinch of freshly ground black pepper

2 cups (475 ml) gluten-free vegetable broth

1 cup (160 g) diced white onion

1 can (14.5 oz., or 410 g) organic tomato sauce

1 can (14.5 oz., or 411 g) organic diced tomatoes

1 can (15 oz., or 425 g) chickpeas, rinsed and drained

2 cups (72 g) loosely packed chopped Swiss chard

1 tsp. dried Italian seasoning

1/4 tsp. crushed red pepper flakes

Salt and freshly ground black pepper, to taste

NUTRITIONAL VALUES

Calories: 528kcal
Fat: 9.2g (1.1g S.Fat)
Carbs: 91.1g
Protein: 27.9g
Sugar: 26.4g
Sodium: 1097mg

METHOD

Preheat your oven to 190°C/375°F and line a baking sheet with parchment paper.

Toss the cauliflower florets with the olive oil, salt, and pepper to coat evenly. Roast for 30 minutes, spread out on a baking sheet. To ensure even browning, stir the florets halfway through the cooking time.

Warm 1/4 cup (60 mL) vegetable broth in a large pot over medium heat while the cauliflower roasts. When the pot is hot, add the onions and sauté until translucent, about 3 to 5 minutes. Add the remaining vegetable broth, tomato sauce, diced tomatoes, and chickpeas.

Bring the mixture to a boil, then reduce to a simmer. To the soup, add the Swiss chard, Italian seasoning, and red pepper flakes. Add the roasted cauliflower to the soup slowly, stirring it in. Cover the pot with a lid and continue to cook for 5 minutes. Season with salt and black pepper to taste. Serve immediately.

RECIPE NOTES

To give this soup more body, combine 1 cup (185 g) cooked quinoa with the roasted cauliflower.

ROASTED BROCCOLINI AMANDINE

SERVES 4 SMALL PORTIONS

3/4 lb. (340 g) broccolini

2 tbsp. (28 ml) olive oil

3 cloves of garlic, thinly sliced

1/4 tsp. dried oregano

1/3 cup (32 g) sliced almonds

1/4 tsp. salt

Pinch of freshly ground black pepper

NUTRITIONAL VALUES

Calories: 139kcal
Fat: 11g (1.3g S.Fat)
Carbs: 8.2g
Protein: 4.2g
Sugar: 1.8g
Sodium: 177mg

METHOD

Preheat the oven to 190°C/375°F and line a baking sheet with parchment paper.

Toss the broccolini, olive oil, garlic, and oregano in a large mixing bowl, then spread the mixture out on the baking sheet in a single layer.

Bake for 10 minutes, then remove the baking sheet from the oven and sprinkle with the almond slices, salt, and pepper. Return to the oven for 5 minutes more to slightly brown the almonds. Serve immediately.

ROASTED CHICKPEAS

SERVES 2 SNACK PORTIONS

3/4 cup (200 g) canned chickpeas (drained weight)

2 tbsp. olive oil

2 tsp. garam masala

1 tsp. sea salt

1 tsp. onion powder

NUTRITIONAL VALUES

Calories: 397kcal
Fat: 18.5g (2.5g S.Fat)
Carbs: 46.5g
Protein: 14.6g
Sugar: 8.5g
Sodium: 959mg

METHOD

Preheat the oven to 200°C/400°F. Drain the chickpeas and pat them dry with a kitchen towel before placing them in a bowl. Gently mix in the oil, garam masala, salt, and onion powder with your hands until the oil and spices are evenly distributed.

Line a baking sheet with parchment paper and spread the chickpeas in a single layer on it. Bake for 10 minutes in the centre of the oven, then turn. Raise the oven temperature to 220°C/425°F and bake for 10–13 minutes more. Allow to cool completely before serving to crisp up.