Roasted Garlic Cauliflower Soup

Soups are my favorite thing to make this time of year, and a great way to sneak vegetables into my toddler. For part two of my  cauliflower spot light, I knew I wanted to make a soup. This soup is creamy and full of flavor. Fun fact about cauliflower: It is full of nutrition.  Just one cup of cauliflower has 85% of your daily need for Vitamin C. It has only 5 grams of carbs, 2 grams of fiber and 2 grams of protein.

Ingredients

  • 1 head cauliflower cut into florets
  • 6 cloves of garlic
  • 2 small potatoes peeled and diced
  • 3 cups vegetable broth
  • 1/2 roasted garlic hummus
  • 1/2 cup of raw cashews
  • 1 cup prepared quinoa
  • 2 tbsp oil

Add cashews to a bowl and pour hot water over them. Let soak for 2 hours.

Preheat oven to 425 degrees. Place the cauliflower and diced potatoes into a gallon sized plastic bag. Add the oil and salt and pepper. Mix thoroughly so it’s all coated and then dump it out onto a baking sheet. Take the garlic cloves, add a little oil, and wrap in foil and place on the pan as well.

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Roast for 25 minutes (checking that the garlic isn’t burning after 15) and then remove from oven. Place the potatoes and cauliflower into a blender. Squeeze out the garlic cloves into the blender as well. Drain the cashews and add it to the blender with the hummus, vegetable broth, and additional salt and pepper.

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We have a blendtec so I can cook the soup right in the blender. If you don’t, blend until smooth and then add to a  pot to heat through. When I serve this I drizzle with olive oil and add a couple spoonfuls of quinoa ( for added texture and nutrition).

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