INGREDIENTS

2 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
1 Tbsp ginger, minced
1 jalapeño, seeds and ribs removed, diced
4 cloves garlic, minced (about 1 Tbsp)
½ tsp pepper
2 tsp cumin
2 Tbsp tomato paste
1 (14 oz) can crushed tomatoes
4 cups chicken stock
1 sweet potato, peeled and diced
1 (14 oz) can chickpeas, drained
1 cup creamy natural peanut butter
4 cups kale, roughly chopped
1½ lbs skinless, boneless chicken breast, cooked, shredded
1 tsp salt (to taste; will depend on broth, peanut butter used)
Peanuts, crushed
Cilantro, chopped (optional)

DIRECTIONS

STEP 1 Heat olive oil in a large pot over medium heat. Add onions and sauté until softened, about 3 minutes.

STEP 2 Add in ginger, jalapeño, and garlic and stir until fragrant, about 1 minute. Add the pepper, cumin, and tomato paste and cook for another 2 minutes, stirring until paste darkens.

STEP 3 Add tomatoes, stock, sweet potatoes, chickpeas, and peanut butter. Bring to a boil and stir until fully combined. Turn heat to low; simmer for 15 minutes until sweet potatoes are tender.

STEP 4 Add kale and chicken and cook for 5 minutes. Add salt to taste.

SERVE Top with cilantro and crushed peanuts.

Adapted from The Modern Proper

INGREDIENTS

5 Tbsp extra virgin olive oil
2 tsp cumin seeds
3 shallots or 1 onion, finely chopped (about 1 cup)
2 cloves garlic, minced (about 2 tsp)
1 Yukon Gold potato, peeled, cut into ½-inch pieces (about 1 cup)
1/3 cup basmati rice, rinsed
½ tsp ground turmeric
4 cups reduced-sodium chicken broth
3 cups chopped spinach, packed tightly
¼ cup each chopped fresh parsley, dill, and cilantro
2 Tbsp fresh lemon juice, plus more for serving (optional)
1 lb chorizo, cooked
Plain yogurt, whisked, for serving
Kosher salt and freshly ground pepper

DIRECTIONS

STEP 1 Cook 2 Tbsp oil and cumin seeds in a small skillet over medium heat, swirling pan, until seeds are fragrant, darkened slightly in color, and sizzling, about 1 minute. Transfer to a bowl to cool completely. Set aside.

STEP 2 Heat a 3 qt saucepan over medium heat; swirl in remaining 3 Tbsp oil. Add shallots and garlic, season with salt and cook, stirring occasionally, until translucent, 3 to 5 minutes.

STEP 3 Add rice, potato, and turmeric; stir and cook 1 minute. Add broth and 1 cup water; bring to a boil. Season with salt, reduce heat, and simmer until flavors meld and potato and rice are tender, about 30 minutes. Remove from heat; stir in spinach, herbs, lemon juice, and chorizo. Season with salt and pepper to taste.

SERVE Whisk yogurt and spoon 1-3 tablespoons into each bowl. Top with cumin-seed oil, herbs, and lemon juice.

Adapted from Martha Stewart

INGREDIENTS

1 whole head cauliflower
1 large whole head garlic
½ tablespoon olive oil
1 tablespoon butter
1½ stalks celery, diced
1 yellow onion, diced
1 carrot, diced
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon paprika
¼ teaspoon dried thyme leaves
1 tablespoon flour
1/3 cup dry white wine
½ cup water
2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency
1 dried bay leaf
2 teaspoons fresh minced parsley
1/3 cup half and half
3 ounces cooked and crumbled bacon
Additional oil for serving – olive oil or truffle oil

DIRECTIONS

ROASTING THE GARLIC AND CAULIFLOWER FOR THE SOUP

STEP 1 Preheat oven to 400 degrees F. Wash and dry the cauliflower. Then, cut into individual florets. Drizzle with olive oil and toss to coat. Transfer the cauliflower florets to a baking sheet, and season with salt and pepper.

STEP 2 Meanwhile, cut the top off of an entire head of garlic just until the tops of the garlic cloves are exposed. Place the head of garlic on a small sheet of foil, drizzle with garlic, and wrap up.

STEP 3 Add the garlic to the same baking sheet as the cauliflower. Roast for 15-20 minutes. Remove tender and golden cauliflower from the baking sheet. Set aside the few extra roasted cauliflower florets for garnishing individual bowls.

STEP 4 Return the garlic to the oven to continue roasting for 10-15 more minutes. It is done when it is golden, tender, and fragrant. Remove the individual garlic cloves from the peel. Discard the peel. Set the garlic cloves aside.

PREPARING THE CAULIFLOWER SOUP

STEP 1 While garlic and cauliflower are roasting, melt butter in a heavy bottom large soup pot or cast iron dutch oven. Sauté the onion, celery, and carrot over medium heat until tender, about 7-10 minutes. Then, add the salt, pepper, paprika, thyme, and flour, whisking to. Cook for 2 more minutes.

STEP 2 Next, slowly stir in the wine, water, and broth, whisking to combine. Add the bay leaf and roasted garlic. Bring mixture to a boil over medium-high heat, then reduce to a simmer for 15 minutes.

STEP 3 Remove the bay leaf. Stir in the roasted cauliflower. Working in batches, add the soup to a blender or food processor and purée until smooth.

STEP 4 Add extra broth during or after blending to achieve desired consistency. After all of the soup has been puréed, return it to the pot. Stir in half and half and parsley. Season with salt and pepper for taste.

SERVE Ladle into individual bowls immediately, topping with a drizzle of olive oil or truffle oil crumbled bacon, and a piece or two of roasted cauliflower florets.

Adapted from Good Life Eats