Creamy Garlic & Cauliflower Soup with Crispy Chickpea croutons & Basil Oil, Lucky Charms Workout, 20 below in March

Unfortunately it’s definitley still soup weather?. I hate to sound like a broken record, but geez this has been one long, snowy, cold winter.

I am having fun repeating some of the monthly programs I did last year and this month I am focusing on finding my comfortable 10K pace. Is there such a thing? Not sure, but this workout was as fun as I remember it being! It’s titled Lucky Charms…. maybe because if you hit all 5 intervals, you feel damn lucky???! And I did love my new Original ON shoes in spite of not having them laced correctly. Guess they sent me an extra pair of laces for a reason?.

I made this soup last week for Rob and I and I was so glad I made a double batch because in my opinion, soups are always better the next day! It’s so good I made it again this weekend for a friend but added roasted broccoli. I love it when you can change up a recipe with just one ingredient.

It’s perfect for her too since it’s dairy free and if you use vegetable broth, completely vegan. And the toppings are optional. I used paprika-spiced crispy chickpeas which added a delicious layer of texture to the meal that takes it all to the next level. But if you are not a fan of chickpeas like my friend, Crispy pumpkin seeds would work too! Use your imagination!

If you have left over roasted Brussel sprout leaves like I did, they’re also a nice touch. The fresh basil infused drizzle brightens the dish and the taste buds too! I highly recommend.

Seriously, this soup is perfect for any time of year! The warm, creamy cauliflower base warms the body and the soul making it taste like you’re eating a full fat dairy soup but you aren’t. How amazing is that!

Food should be clean, healthy, and flavorful. It should also be an experience. This creamy soup is going to take your tastebuds on a great adventure.

CREAMY CAULIFLOWER SOUP

INGREDIENTS:

• 1 head cauliflower cut into large florets
• 2 tablespoons olive oil
• 1 medium onion diced
• 2 tablespoons Tahini
• 2 garlic cloves minced
• 4 cups bone broth or vegetable broth if vegan
• salt and pepper
• 1 can of chickpeas if using for garnish
• 2 teaspoons Paprika
• 1/2 cup fresh basil and 2 tablespoons olive oil

DIRECTIONS:

1. Preheat oven to 400 degrees. Toss Cauliflower with olive oil, salt and pepper. Roast until golden brown about 25 minutes.
2. Add a little more olive oil to your soup kettle. Heat on low and sweat onions until translucent, about 20 minutes.
3. If using chickpea croutons, open a can, drain, toss with paprika and lay them out on a larger pan in single layer. Place in oven with cauliflower on a different rack. Roast till dry and crunchy…about as long as the cauliflower takes.
4. Add cauliflower to onions, along with tahini, stock, and garlic. Puree with hand blender or use your blender. Season with salt and pepper to taste,
5. Blend olive oil and basil in blender and use as a garnish if desired. Season with a touch of salt. This is a great addition to any dish!

Do you have a good vegan creamy soup? Please let me know if you make this one!

On the off season, do you follow a certain plan to keep your milage up or just wing it?

How often do you incorporate strength work? The older I get I realize the importance of it to keep me injury free.

Have you tried ON Shoes and if so, your fave? So far mine are the Cloud X.