Savory Roasted Garlic Cauliflower Tomato Soup with Crispy Quinoa
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Author:souzanfood
Total Time:1 hour
Yield:4 servings 1x
Diet:Vegan
Description
Savor the rich flavors of roasted garlic cauliflower tomato soup topped with crispy quinoa for a deliciously healthy meal Perfect for any occasion
Ingredients
Scale
1 medium head of cauliflower (about 4 cups, chopped)
4 cloves of garlic
3 cups of diced tomatoes (canned or fresh)
1 medium onion, diced
4 cups of vegetable broth
1 tablespoon olive oil
Salt and pepper to taste
1 cup of quinoa
Instructions
Preheat the oven to 400°F (200°C).
Wash and chop the cauliflower into small florets. Spread them evenly on a baking sheet.
Wrap the garlic cloves in aluminum foil and place them next to the cauliflower. Toss the cauliflower with a little olive oil, salt, and pepper. Roast for about 25-30 minutes until golden and tender.
In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the diced tomatoes and let them cook for 5 minutes.
Squeeze the roasted garlic out of the skins and add it, along with the roasted cauliflower, to the pot. Pour in the vegetable broth and let everything simmer for about 10-15 minutes.
Blend the soup until smooth using an immersion blender or countertop blender.
Rinse the quinoa under cold water and cook according to package instructions.
Ladle the soup into bowls, top with crispy quinoa and garnishes, and enjoy!
