BACK TO RECIPES
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.

30m
Prep Time
60m
Total 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 (8.5-ounce) package SEEDS OF CHANGE®
  • 1/2 cup whipping cream
  • Chopped fresh chives
  • Chopped roasted hazelnuts
DIRECTIONS

Heat oven to 450°F. In large bowl, toss cauliflower with 2 tablespoons olive oil, salt and pepper.

Place in single layer on large baking sheet. Roast 25 to 30 minutes, stirring 2 or 3 times during roasting, until tender and golden brown.

Meanwhile in 4- or 5-quart Dutch oven or stockpot, heat remaining 1 tablespoon olive oil over medium-high heat. Cook and stir onion and celery in hot oil 5 to 6 minutes or until tender. Stir in chicken broth and the roasted cauliflower; heat to boiling.

Remove soup from heat; using immersion blender or in batches in blender, puree soup until smooth. Stir in SEEDS OF CHANGE® Quinoa and Brown Rice with Garlic.

Simmer uncovered 2 to 3 minutes, stirring occasionally, until heated through. Remove from heat. Stir in cream.

Ladle soup into bowls; garnish with chives and hazelnuts.

NUTRITIONAL INFORMATION
Calories
230
Total Fat
14g / 22%
Saturated Fat
6g / 30%
Trans Fat
0
Sodium
270mg / 11%
Carbohydrates
21g / 7%
Dietary Fiber
4g / 16%
Sugars
4g
Protein
4g