Best Cauliflower soup

Ingredients

1 head cauliflower
3 big carrots
1 big onion
1 tsp chicken grilling seasoning*
1 tsp dry basil
1 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
2 cups leftover cooked turkey or chicken (optional)
6 cups chicken broth or water
1/4 cup chopped fresh green onions
1/4 cup chopped fresh parsley and dill
olive oil
1/2 cup heavy cream or milk



Directions

Heat oven to 350 degrees. Roughly cut up the cauliflower, carrots, and onions in big chunks and spread them on a cookie sheet. Drizzle generous amount of olive oil over the veggies, sprinkle the grilling seasoning, dry basil, turmeric, salt, and pepper and put it in the oven for 20-30 minutes or until the veggies are tender and starting to brown.

Add the roasted veggies, the broth or water to a pot with the turkey or chicken, if using and cook for another half hour. Blend the soup with an immersion hand blender, then add the cream, fresh green onions, parsley, and dill, add more salt and pepper if needed.


Makes 6-8 servings

*I used McCormick Montreal chicken seasoning

Healthy and hearty soup

2 cups shredded rotisserie chicken (or Thanksgiving turkey)
1 10oz container mushrooms, chopped
1 medium onion, chopped
2 carrots, chopped
4 celery stalks, chopped
5 cloves garlic, minced
10 cups chicken broth or water
1 15oz can pinto beans (or any kind you like)
4 cups kale or bok-choy, or both, chopped
1/2 cup millet
1 cup couscous
2 bay leaves
1 tsp turmeric
1/3 cup parsley, dill, and cilantro, chopped (or any one of them)
olive oil
1 1/2 tsp sea salt
1/2 black pepper
1 tsp paprika


Heat oil in a large pot and saute onions, carrots, and celery for about 5 minutes. Add mushrooms and cook for another 3 minutes.
Stir in garlic and the rest of the ingredients except for the herbs and kale, and bring to a boil.
Cover and turn the heat down and cook for 15 minutes. Add the herb mix and the kale and cook for another couple
minutes.


Serves 10