Anytime a recipe calls for sautéing it can be done in the Sun Oven. Just remember to keep an eye on it, sautéed garlic (or anything else) is almost as easy to burn in the Sun Oven as it is stovetop.

Sun Oven Chickpea and Cauliflower Soup


1/2 pound dried chick peas, previously cooked, drained reserving 1/2 cup of the cooking liquid

2 tablespoons olive oil

2 garlic cloves, roughly chopped

1/4 teaspoon red pepper flakes

10 ounces cauliflower flowerets, fresh or frozen (thawed)

1 carton or canned (26.5 ounces) chopped tomatoes

8 black olives, pitted and chopped

1 tablespoon vinegar


1/4 cup fresh parsley, chopped

1 pound whole-wheat pasta, shells, elbow macaroni or similar shape, cooked according to package instructions

1/2 cup freshly grated Parmesan cheese


Set Sun Oven out to preheat.

In a large pot, sauté the garlic in the olive oil until golden brown; can be done in the Sun Oven or stovetop. Add the red pepper and cauliflower. Stir to coat. Add tomatoes, olives, vinegar, chickpeas and 1/2 cup reserved chickpea cooking water. Season with salt. Cover and simmer in the Sun Oven until the the cauliflower is tender, 1 to 1 1/2 hours. Pour the soup into a large serving bowl. Stir in parsley, cooked pasta, and cheese. Serve immediately.

Makes 4 to 6 servings.

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