Creamy Roasted Cauliflower and Whole Grains Soup recipe

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



This Recipe Features:


  • 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


  1. Heat oven to 450°F. In large bowl, toss cauliflower with 2 tbsps. olive oil, salt and pepper.
  2. Place in single layer on large baking sheet.
  3. Roast 25–30 minutes, stirring 2–3 times during roasting, until tender and golden brown.
  4. Meanwhile in 4- or 5-quart Dutch oven or stockpot, heat remaining 1 tbsp. olive oil over medium-high heat.
  5. Cook and stir onion and celery in hot oil 5–6 minutes or until tender.
  6. Stir in chicken broth and the roasted cauliflower; heat to boiling.
  7. Remove soup from heat; using immersion blender or in batches in blender, puree soup until smooth.
  8. Stir in SEEDS OF CHANGE™ Organic Quinoa & Brown Rice.
  9. Simmer uncovered 2–3 minutes, stirring occasionally, until heated through.
  10. Remove from heat. Stir in cream.
  11. Ladle soup into bowls; garnish with chives and hazelnuts

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Nutrition Info
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