NOURISH HEALTH + TASTE + STYLE

Directions

Preheat oven to 375 degrees.  In a stock pot saute garlic, shallot and onion in olive oil over medium heat for 2 to 3 minutes.  Add in cauliflower florets and saute another 3 to 4 minutes.  Add in stock, water and spices.  Bring heat up to medium-high, bring to a boil and then lower, simmering until cauliflower is soft, about 30 minutes.
While soup is simmering, mix Parmesan cheese, chives and cayenne pepper in a small bowl and place one to 2 tablespoons of the mixture onto a baking covered covered in wax paper.  You should get about 8 tuiles in total.  Bake in the oven for 4 minutes until lightly golden brown, remove and allow to cool and harden.
Serve soup with chives, a touch of lemon zest (about 1/4 teaspoon), a light drizzle of truffle oil and garnish with a parmesan tuile.

Directions

In a large stockpot, heat butter and olive oil over medium heat.  Add vegetables, shallots and garlic and saute for 8 to 10 minutes. 
Add in spices, brown sugar, bay leaves, broth, water, coconut milk and lentils.  Increase heat to medium-high, stir well and bring to a boil.  Lower heat and simmer for 30-40 minutes.  Discard the bay leaves and puree soup in batches in a blender until smooth.

For lemon-garlic compote, saute garlic in olive oil over medium-high heat until garlic is crispy and slight burned.  Add in chopped lemon and salt, saute for 30 seconds and remove from heat. 

Garnish soup with cilantro, toasted pumpkin seeds and lemon-garlic compote. 

Directions

Blanch asparagus spears in boiling water until tender, about 3 minutes, and immediately transfer to an ice bath to retain color.  Set aside. 

In a heavy-bottomed pot, add olive oil and saute leeks over medium heat until translucent  and tender, about 10 minutes. Add in broth, potato, herbs, salt and pepper, increase heat to medium-high and simmer until potato is soft, about 10 to 15 minutes.  Add asparagus back into soup and cook for another 5 minutes.  Using an immersion blender (or transfering soup to a regular blender in batches), puree soup until smooth.  Garnish with additional herbs and one or two lemon slices.  If desired toss in some whole wheat garlic croutons.*

*For quick homemade croutons: Rub 3-4 slices of fresh or day-old bread with the open part of a halved garlic clove.  Drizzle with olive oil, sprinkle lightly with kosher salt and cut  into 1" cubes.  Toast in a 375F oven for 5 to 7 minutes until crisp.