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Roasted Cauliflower & Mushroom Chowder

Source: Golubka Kitchen | Serves: 6 | Time: 1 hr

Roasted Cauliflower & Mushroom Chowder

Changes: didn't use sesame oil; used infused EVO; used canned chickpeas and added later in the process; used canned peas; and used bottle lemon juice.


Tubby Olive basil infused olive oil

1 yellow onion, chopped

1 medium carrot, chopped

1 stick of celery, chopped


3 cloves of garlic, minced

1 tsp smoked paprika

1 tsp nutritional yeast

1 15 oz can of #chickpeas / garbanzo #beans, drained and rinsed

8 cups water (suggest using broth and maybe only 6-7 cups to make it creamier)

2 bay leaves

1 large head of #cauliflower, cut into bite-sized florets

10 oz crimini #mushrooms, cut into quarters

Black pepper

1 15 oz can of #peas

1 tbsp lemon juice

Fresh basil, for garnish


Preheat oven to 400° F.

Warm a soup pot over medium heat. Add a generous drizzle of olive oil. Add the onion, carrot, and celery to the pot, along with a pinch of salt. Cook the vegetables for about 10 minutes, until soft.

Add the garlic, smoked paprika, and nutritional yeast, and stir around for about 30 seconds to 1 minute, until fragrant.

Add the water and bay leaves, bring the liquid up to a simmer and cook, with the pot lid askew, for 30 minutes.

While the broth cooks, prepare two rimmed, parchment paper-covered baking trays. Place the cauliflower on one of the trays and the mushrooms - on the other one. Drizzle both the cauliflower and mushrooms with olive oil, sprinkle with salt and pepper, and stir. Place both trays in the preheated oven and roast for 30-40 minutes, stirring halfway, until the cauliflower is soft and caramelized.

Once the the vegetables are roasted, add the chickpeas, cauliflower, and mushrooms to the broth, stirring to combine.

Remove from heat and use an immersion blender to bring soup to desired creaminess.

Bring the soup back up to a boil and simmer for 5 more minutes for the flavors to merge.

Turn off the heat and stir in the peas. Stir in the lemon juice. Taste for salt and pepper and adjust if needed. Serve the chowder, garnished with fresh basil. Enjoy!


Food & Journal

7 glasses of water (aim for one more before bed)

1 cup of coffee

2 mini pumpkin muffins

Peanut butter hummus toast

Thai chicken flatbread (I've been craving meat these days, and my body might need it)

2 beers

5 saltines with peanut butter

1 black tea

Tonight's recipe


35 minutes of yoga

3.5 mile walk

9500+ total steps

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