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.
- 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
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.