30-Minute Roasted Garlic Cauliflower Chowder

This fast cauliflower soup is formed in exactly half-hour, is full of cooked garlic flavors and it's high in supermolecule therefore it's satisfying and healthy!

Typically, I’m a friend of chili once it’s game day. It’s straightforward to form within the slow cooking utensil and is one in all the few meatless meals that Matt enjoys.

30-Minute Roasted Garlic Cauliflower Chowder
30-Minute Roasted Garlic Cauliflower Chowder

Last weekend tho' i used to be within the mood for one thing sleek and creamy, that is however this cauliflower soup was born. Problem is, Matt isn't the most important fan of pureed soups, therefore I knew i used to be getting to need to doctor the flavour up a touch so it'd attractiveness to him too.

We’re each garlic lovers, and since i used to be already getting to roast the cauliflower, I patterned why not add some garlic in there to feature flavor. in conjunction with the cooked cauliflower and garlic, I conjointly tossed alittle potato on the pan which provides the soup an excellent creamier texture.

30-Minute Roasted Garlic Cauliflower Chowder

INGREDIENTS:

  • 1/2 cup raw cashews soaked for at least 2 hours
  • 1 head cauliflower
  • 1 small potato
  • 1 garlic bulb
  • 2 tablespoons oil
  • 1/2 cup Sabra Roasted Garlic Hummus
  • 1/2 cup cooked quinoa
  • 2 cups vegetable broth
  • 2 cups water + more as needed
  • 2 teaspoons miso paste
  • 2 teaspoons nutritional yeast optional
  • Salt + pepper to taste
  • Additional garlic if desired

INSTRUCTIONS:

  1. Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
  2. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1 1/2 tablespoons of oil. Season with salt and pepper.
  3. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
  4. Roast for 20 - 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don't have to be totally soft because we'll be blending them later). Check the garlic after 15 minutes to make sure it isn't burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
  5. Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour in liquids, miso, nutritional yeast (if using) and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired.
  6. Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.

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