Heat oil in a five-quart wide, low pot. Add onion and sauté for 10 minutes over medium heat, stirring occasionally. Halfway through, add the scallion. After eight minutes, add the garlic and continue sautéing for two minutes.

Add the zucchini and sauté for 5 minutes, stirring occasionally. Add the

cauliflower, water, salt, and pepper. Bring to a boil. Lower heat and cook

for 30 minutes or until veggies are soft.

Cool slightly before blending with an immersion blender. Taste and adjust

seasoning if necessary.

To prepare the chicken roses, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and spray with nonstick cooking spray.

Combine all ingredients in a small bowl. Add chicken strips and massage

with the seasoning. For a more potent flavor, marinate for a few hours in

the fridge.

Roll up each strip like a mini cinnamon bun and place on the baking sheet. Spray chicken roses with cooking spray. Slide into the oven and bake for 15 minutes or until done.

Both the soup and chicken roses freeze well. Freeze separately.