Roasted Cauliflower Soup

1. Preheat oven to 425, season white or yellow cauliflower with za’atar, black pepper, and olive oil, Oven roast for 25 minutes, top with a squeeze of lemon and shredded parmesan cheese for the last 5 minutes
-also oven roast purple cauliflower if you want to top soup with it to add more color to the soup’s presentation

2. Saute garlic, green and red onion, and cubed yukon potato with skin in olive oil until veggies are soft

3. Add oven roasted white/yellow cauliflower, rinsed can of chickpeas (source of protein*), and 6 cups chicken broth, season with 2 tsp cumin, 2 tsp coriander, 1 tsp turmeric, and 2 tbsp butter, simmer for 15-20minutes, then puree with soup wand
(you could use any combo of spices- cumin, coriander, turmeric, cardamom, black pepper, crushed red pepper flakes...whatever is in your spice cabinet)

4. Top with oven-roasted purple cauliflower, baby spinach, a squeeze of lemon, shredded parmesan cheese, and a little garlic-flavored olive oil, and more black pepper and za’atar if needed

Cauliflower- calcium, magnesium, potassium, vitamin b6/pyridoxine, b9/folate, vitamins c and k, fiber (used yellow cauliflower in soup and topped it with oven-roasted purple cauliflower- the colors that make this cauliflower yellow and purple give it higher antioxidant properties compared to white cauliflower)

Chickpeas- Calcium, Choline, Iron, Magnesium, Phosphorus, Potassium, Selenium, Beta carotene/Vitamin A, Vitamins B1/ thiamine, B2/riboflavin, B3/niacin, B5/pantothenic acid, B6/pyridoxine, B9/folate, Vitamin K, Zinc, Fiber, Protein

Garlic- each clove contains a small amount of Calcium, Iron, Magnesium, Manganese, Potassium, Vitamins C, E, K, and Zinc

Green onion- Omega3-fatty acids, Beta carotene/ Vitamin A, B9/folate, Vitamin C, Vitamin K

Red onion- Potassium, Vitamins B6/pyridoxine, B9/folate, and C, Fiber Anthocyanins, Quercetin

Yukon gold potato- Iron, Potassium, Vitamin C, Fiber, Protein

Spinach- Calcium, Iron, Beta carotene/Vitamin A, Vitamin B9/folic acid, Vitam