Asiago Roasted Garlic Cauliflower Soup

A creamy roasted garlic cauliflower soup with plenty of asiago cheese and a crunchy popped quinoa and chia seed topping!

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

For the soup:

1. Toss the cauliflower in the oil, salt and pepper and arrange in a single layer on a baking sheet.
2. 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.
3. 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.
4. Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.
5. Add the thyme and cook until fragrant, about a minute.
6. 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.
7. Mix in the miso and asiago and heat until the cheese melts into the soup, about a minute, before adding the lemon juice.

For the crunchy topping:

8. Heat the quinoa in a pan over medium heat until the quinoa starts popping, and then slows down until there is more than a second between pops, mixing continuously to prevent burning.
9. Mix in the breadcrumbs, seeds, asiago and toast for a minute or two.
10. Mix in the lemon zest and parsley before serving as garnish on the soup.

Option: Start by cooking bacon in the pan until crispy before setting aside and continuing on with step 4 using the bacon grease instead of oil to cook the onions in.
Option: Add 1 cup heavy cream, milk or almond milk, etc. to make it creamier.
Option: Add 1/4 cup tahini to the soup to make it extra creamy.

Nutrition Facts: Calories 283, Fat 17.6g (Saturated 5.0g, Trans 0), Cholesterol 17mg, Sodium 1254mg, Carbs 20.4g (Fiber 4.2g, Sugars 4.3g), Protein 13.9g

source : closetcooking.com

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