Recipe: Edamame Hummus with Toasted Flatbread

Ingredients

12-16 oz. bag of frozen edamame in pods

1 Tbsp. lemon juice

1 minced garlic clove

1/4 cup water

1/4 cup chicken stock (or 1/4 cup water instead)

2 Tbsp. sesame oil

salt and pepper to taste

Directions

Cook a 12-16 oz. bag of frozen edamame in their pods as directed on the package, then rinse the pods to cool them. Shell the soybeans and remove transparent skins on the soybeans.

Puree the shelled and skinned edamame in a food processor with all other ingredients. Salt and pepper to taste. Use more liquid to thin the hummus to desired consistency.

Serve the edamame hummus in a large bowl as a dip with chips or toasted flatbread.

Recipe: Roasted Cauliflower Soup

Ingredients

1 cauliflower (I used a bag of frozen and a cup of broccoli too)
1 onion, cut into wedges
2 cloves garlic, peeled
4 cups low sodium chicken broth
1 large potato, peeled and cubed

1/4 teaspoon freshly grated nutmeg (oops, forgot the nutmeg)
salt and pepper to taste
4 drops truffle oil (I didn't use this)
Smoked Spanish paprika, to garnish (I didn't do this)

Directions

Preheat oven to 400. Cut the cauliflower (and/or broccoli) into florets and place them into a large baking dish sprayed with oil. Lightly spray the top of the cauliflower with oil. Bake for 20 minutes. Sprinkle the onion wedges and garlic on top of the cauliflower, spray lightly with olive oil, and return to the oven. Cook for 20-25 more minutes, stirring once halfway through. While the vegetables are roasting, heat the vegetable broth and add the chopped potato.

Bring to a boil and reduce the heat. Cook covered on very low until cauliflower is ready. Add the cauliflower mixture to the broth. Puree it, in batches, in the blender until very smooth.

Return it to the pot and add the nutmeg and salt and pepper to taste. Simmer for 10 minutes. Just before serving, stir in a few drops of truffle oil, if desired. Ladle into bowls and serve, sprinkled with smoked Spanish paprika.



Makes 4 large servings. Per serving: 45 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 2g Fiber. Weight Watchers Core / 1 Flex Point