Creamy Roasted Cauliflower and Whole Grains Soup

  • 60
    min     Preparation Time

  • min     Cooking Time
  • 6 Serving Size

Ingredients

Graines de nature Seeds of ChangeTM SEEDS OF CHANGE® Organic Wholegrain Rice & Quinoa with a Hint of Garlic 240g

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  • SEEDS OF CHANGE® Organic Quinoa & Wholegrain Rice with a Hint of Garlic 240g
  • 1 medium head cauliflower, cut into 1 1/2-inch florets
  • 3 tablespoons extra virgin olive oil, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium onion, chopped
  • 2 medium stalks celery, chopped
  • 1l chicken stock
  • 125ml double cream
  • Chopped fresh chives
  • Chopped roasted hazelnuts

PREPARATION

Heat oven to 230°C. In large bowl, toss cauliflower with 2 tablespoons olive oil, salt and pepper.

Place in single layer on large baking sheet.

Roast for 25 to 30 minutes, stirring 2 or 3 times during roasting, until tender and golden brown.

Meanwhile in a large pan, 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 stock and the roasted cauliflower; heat to boiling.

Remove soup from heat; using a blender puree soup until smooth.

Stir in SEEDS OF CHANGE® Organic Wholegrain Rice & Quinoa with a Hint of Garlic.

Simmer uncovered for 2 to 3 minutes, stirring occasionally, until heated through.

Remove from heat. Stir in cream.

Ladle soup into bowls; garnish with chives and hazelnuts.