This is arguably one of the most comforting winter soups to savour. It’s simple to make and full of flavour, and it’s practically a meal in a bowl. Throw in some toasted pepitas for a little added crunch and protein.
Preheat oven to 400 F (200 C). Place baking sheet in oven to preheat. Toss cauliflower florets with 1 Tbsp (15 mL) coconut oil. Tumble onto preheated baking sheet and roast in oven for 25 to 30 minutes, until cauliflower is tender and golden tinged on edges. Remove baking sheet with roasted cauliflower to a rack and set aside.
Meanwhile, in large, heavy stockpot, heat 2 Tbsp (30 mL) coconut oil. Add cinnamon stick and seasonings. Stir to blend and cook over medium heat for 1 to 2 minutes, or until fragrant. Add onion, garlic, and salt. Stir to coat. Cook over medium heat until onion begins to slightly caramelize. Add a splash of water if pot becomes dry.
Add vegetable stock or water, coconut milk, and chickpeas. Bring to a boil. Reduce heat and simmer, covered, for 10 to 15 minutes for flavours to blend. Remove cinnamon stick and discard. Stir in roasted cauliflower, reserving a few pieces for garnish. Heat through.
For a creamy broth, use a stick blender and, leaving some whole chickpeas and cauliflower florets aside, pulse soup a few times. Stir in Swiss chard until wilted. Add more seasonings to taste, if you wish.
Ladle soup into bowls and scatter with remaining roasted cauliflower and chickpeas. Sprinkle with a little extra smoked paprika, and serve.
This recipe is part of the 2020 Pantry Essentials collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.