Creamy Roasted Cauliflower and 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.

  • 30min
    Prep time
  • 30min
    Cook time
  • 6
    Servings

Ingredients

  • 1 medium head cauliflower, cut into 1 1/2-inch florets (about 8 cups)
  • 3 tablespoons extra virgin olive oil, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium onion, chopped
  • 2 medium stalks celery, chopped
  • 4 cups chicken broth
  • 1 package (8.5 ounces) SEEDS OF CHANGE® Quinoa & Brown Rice with Garlic
  • 1/2 cup whipping cream
  • Chopped fresh chives
  • Chopped roasted hazelnuts

Directions

  1. Heat oven to 450°F. In large bowl, toss cauliflower with 2 tablespoons olive oil, the salt and pepper.
  2. Place in single layer on large baking sheet.
  3. Roast 25 to 30 minutes, stirring 2 or 3 times during roasting, until tender and golden brown.
  4. Meanwhile in 4- or 5-quart Dutch oven or stockpot, heat remaining 1 tablespoon olive oil over medium-high heat.
  5. Cook and stir onion and celery in hot oil 5 to 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® Quinoa & Brown Rice with Garlic.
  9. Simmer uncovered 2 to 3 minutes, stirring occasionally, until heated through.
  10. Remove from heat. Stir in cream.
  11. Ladle soup into bowls; garnish with chives and hazelnuts.

Servings: 6

Amount per Serving

  • Calories230

  • % Daily Value*

  • Total fat 14g22%

    Saturated fat 6g30%

    Trans fat 0g0%

  • Cholestrol N/AN/A

  • Sodium 270mg11%

  • Total Carbohydrates 21g7%

    Dietary Fiber 4g16%

    Sugars 4g

  • Protein 4g

  • Vitamin AN/A

  • Vitamin CN/A

  • CalciumN/A

  • IronN/A