A creamy dairy-free soup with roasted cauliflower, hazelnut, and organic grains. So warm and so delicious that you'll miss the winter days.
Directions
1
Heat oven to 450.° In large bowl, toss cauliflower with 2 Tbsp. olive oil, salt and pepper
2
Place in single layer on large baking sheet
3
Roast 25 to 30 min., 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 Tbsp. olive oil over medium-high heat
5
Cook and stir onion and celery in hot oil 5 – 6 min. 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, purée soup until smooth
8
Stir in quinoa and brown rice
9
Simmer uncovered 2 – 3 min., stirring occasionally, until heated through
10
Remove from heat. Stir in cream
11
Ladle soup into bowls; garnish with chives and hazelnuts
