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Creamy Roasted Cauliflower & Whole Grains Soup
There’s so much to love about this warming soup, from the roasted cauliflower florets and hazelnuts to the organic grains and creamy texture. This warmer-upper is so delicious, you’ll almost wish for a cold day.
Prep Time
30 min
Cook Time
30 min
Servings
6
This Recipe Features:
Ingredients
- 1 package (8.5-ounce) SEEDS OF CHANGE™ Organic Quinoa Brown Rice
- 3 tbsps. extra virgin olive oil, divided
- 1/8 tsp. pepper
- 2 medium stalks celery, chopped
- 1/2 cup whipping cream
- Chopped roasted hazelnuts
- 1 medium head cauliflower, cut into 1 1/2-inch florets (about 8 cups)
- 1/4 tsp. salt
- 1 medium onion, chopped
- 4 cups chicken broth
- Chopped fresh chives
Directions
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- Heat oven to 450°F. In large bowl, toss cauliflower with 2 tbsps. olive oil, salt and pepper.
- Place in single layer on large baking sheet.
- Roast 25–30 minutes, stirring 2–3 times during roasting, until tender and golden brown.
- Meanwhile in 4- or 5-quart Dutch oven or stockpot, heat remaining 1 tbsp. olive oil over medium-high heat.
- Cook and stir onion and celery in hot oil 5–6 minutes or until tender.
- Stir in chicken broth and the roasted cauliflower; heat to boiling.
- Remove soup from heat; using immersion blender or in batches in blender, puree soup until smooth.
- Stir in SEEDS OF CHANGE™ Organic Quinoa & Brown Rice.
- Simmer uncovered 2–3 minutes, stirring occasionally, until heated through.
- Remove from heat. Stir in cream.
- Ladle soup into bowls; garnish with chives and hazelnuts
- Nutrition Info chevron_left
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Servings 6 Calories (per serving) 230 Total Fat 14g Saturated Fat 6g Trans Fat 0g Total Fat % DV 22% Saturated Fat % DV 0% Trans Fat % DV 0% Cholesterol N/A Cholesterol % DV N/A Sodium 270mg Sodium % DV 11% Total Carbohydrate 21g Dietary Fiber 4g Sugars 4g Total Carbohydrates % DV 7% Dietary Fiber % DV 16% Protein 4g
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