THINK KERRVILLE PHYSICAL THERAPY CENTER FIRST
At Kerrville Physical Therapy Center, you will receive hands-on therapy treatments by our friendly, caring health experts during focused and individualized sessions.
It’s time to visit Kerrville Physical Therapy Center if: • You’re tired of living in pain • You want to feel better and move better • You have been in an auto accident or injured on the job • You want to prevent injury 1. Call and talk to your therapist 2. Discover why your pain has come back 3. Get your custom recovery program
Roasted Cauliflower & Chickpea Soup INGREDIENTS • 1 cauliflower head, cut into florets • 1 (15 oz) can chickpeas • 5 garlic cloves, peeled • 4 tbsp extra-virgin olive oil • 1 tsp ground cumin • 1/2 tsp salt • 1/8 tsp paprika • 2 medium Yukon gold potatoes, peeled & cubed
• 1/4 tsp black pepper • 4 cups vegetable broth • 1 cup water • 1/2 cup heavy cream For Garnish • Reserved roasted cauliflower mix
• Red pepper flakes • Fresh thyme leaves • Heavy cream
DIRECTIONS Pre-heat your oven to 400 degrees. On a baking sheet, toss cauliflower florets, chickpeas and garlic cloves with 3 tbsp of olive oil and cumin, salt and paprika. Roast in the oven for 30 min, stirring once half way through. Remove from oven and set aside. Reserve about 1/2 cup for the garnish. Meanwhile, heat 1 tbsp of olive oil in large pot over medium heat. Add cubed potatoes and black pepper. Cook for 2 min, stirring frequently. Add vegetable broth and water and increase heat to bring mixture to a boil. Once boiling, turn heat down to simmer for about 15-20 min until potatoes are very soft. Remove pot from the heat and stir in roasted cauliflower mix. Puree the soup using an immersion blender, food processor, or blender, working in batches if necessary. Return pureed soup to the stovetop and gently re-warm it. Stir in heavy cream. Season to taste with salt and pepper. Garnish with reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and drizzle of heavy cream.
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