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Asiago Roasted Garlic Cauliflower Soup #mushroom #roasted #cauliflower #vegan #vegetarian

Asiago Roasted Garlic Cauliflower Soup #mushroom #roasted #cauliflower #vegan #vegetarian

A smooth broiled garlic cauliflower soup with a lot of asiago cheddar and a crunchy popped quinoa and chia seed besting!

I have been getting a charge out of a ton of soups of late and I simply needed to share this formula for an asiago broiled garlic cauliflower soup.

This is an overly straightforward soup where you meal up the cauliflower and a couple of heads of garlic and make a soup with them alongside a lot of softened asiago cheddar!

Other than the time that it takes to meal up the veggies this soup is anything but difficult to make and it requires next to no hands on schedule.

Asiago Roasted Garlic Cauliflower Soup #mushroom #roasted #cauliflower #vegan #vegetarian

Also try our recipe : OLIVE GARDEN CHICKEN GNOCCHI SOUP #vegetarian #vegan #bowl #healthyfood #breakfast

Ingredients :

For the soup:

  • 1 head cauliflower, cut into florets
  • 1 tablespoon oil
  • salt and pepper to taste
  • 2-4 heads garlic
  • 2 teaspoons oil
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 teaspoons thyme, chopped (or 1 teaspoon dried thyme)
  • 4 cups vegetable broth or chicken broth
  • 1 tablespoon white miso paste (optional)
  • 1/2 cup asiago, grated
  • 1 tablespoon lemon juice

For the crunchy topping:

  • 1 tablespoon quinoa (raw)
  • 2 tablespoons panko breadcrumbs
  • 1/2 tablespoon white sesame seeds
  • 1/2 tablespoon black sesame seeds
  • 1/2 tablespoon chia seeds
  • 1/4 cup asiago, grated
  • salt and pepper to taste
  • 2 teaspoons lemon zest
  • 2 tablespoons parsley, chopped

Directions :

  1. For the soup:
  2. Toss the cauliflower in the oil, salt and pepper and arrange in a single layer on a baking sheet.
  3. Cut the top 1/4 off the heads of garlic, drizzle the oil on top, wrap in foil and place on the baking sheet along with the cauliflower.
  4. Roast in a preheated 425F/220C oven until the cauliflower is tender and lightly golden brown to a little charred, about 20-30 minutes, mixing the cauliflower half way through.
  5. Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.
  6. Add the thyme and cook until fragrant, about a minute.
  7. Add the broth, roasted cauliflower and garlic, squeezed from the skins, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing with a stick blender, in a blender or in a food processor.
  8. Mix in the miso and asiago and heat until the cheese melts into the soup, about a minute, before adding the lemon juice.


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