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Creamy Cauliflower and Chickpea Soup

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Creamy Cauliflower and Chickpea Soup

1 Red onion, chopped

2 White onions, chopped

3 Medium potato’s

1 Small green apple

1 Small red apple

4 Cloves of garlic, minced

1/4 cup olive oil

2 bay leaves

1/2 tsp ginger

1/2 tsp curry powder

1 24oz bag of frozen cauliflower

1 15 oz can of chick peas(you can use white beans as well)

Salt and pepper to taste

 

Sauté onions and garlic in olive oil for about 5 minutes, continue to mix so the garlic doesn’t burn. Add salt and pepper. Add apples and allow to caramelize the onions. Add the bag of cauliflower and allow it to get somewhat sautéed. Add chickpeas. Spice the pot with ginger and curry. Cover the vegetables with water. Bring to a boil. Add 2 bay leaves. Lower flame and cook for about an hour. Remove the bay leaves. Blend soup completely. If you like it chunky, you can blend it a bit less.

 

Enjoy!

Gila Glassberg, Certified Intuitive Eating Counselor, holding an inclusive variety of foods
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Gila Glassberg is a Master's level registered dietitian and a Certified Intuitive Eating Counselor. As a teenager, she was faced with constant diet talk, body shaming and obsessive guilt around food. She struggled with disordered eating. This is what propelled her into the field of nutrition. She uses a non-diet, weight-neutral approach called Intuitive Eating. She helps growth oriented women break out of chronic dieting, and regain clarity into what is really important to them.

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