Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 6 garlic cloves (minced)
  • 1/4 cup white wine
  • 2 stalks of celery (sliced)
  • 1 carrot (sliced)
  • 4 cups cauliflower
  • 4 cups stock
  • 3/4 cup quinoa
  • 6 sprigs thyme
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup parmesan cheese

Instruction

  • Heat oil in a medium-sized pot over medium heat.
  • Add the onion and cook for 5 minutes, or until onion is cooked through.
  • Add the garlic and cook for one minute. Add the wine to the pan and cook for one more minute.
  • Add the celery, carrot, cauliflower, stock, quinoa, thyme, bay leaves and salt.
  • Bring to a boil, reduce heat and simmer for 15 minutes, or until cauliflower and quinoa are cooked through.
  • Once cauliflower is cooked through, remove the thyme and bay leaves. Transfer 2 cups of the soup to a large blender. Add one cup of milk and blend until creamy.
  • Add back to the pot and stir in ½ cup parmesan cheese.
  • Serve with extra parmesan.