Asiago Roasted Garlic Cauliflower Soup #vegetarian #dinner

This is an excessively 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 dish up the veggies this soup is anything but difficult to make and it requires next to no hands on schedule.

While the cauliflower is cooking or while the soup is stewing I like to make a crunchy popped quinoa and chia seed beating by toasting quinoa until it pops (like popcorn), alongside panko bread pieces, sesame seeds and chia seeds! The crunchy garnish includes an extremely pleasant difference in surface and I like to add lemon pizzazz and parsley to the blend to light up things up!

Also try our recipe Vegan Stuffed Pepper Soup

A velvety cooked garlic cauliflower soup with a lot of asiago cheddar and a crunchy popped quinoa and chia seed beating!

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:

1. 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.
2. Mix in the breadcrumbs, seeds, asiago and toast for a minute or two.
3. Mix in the lemon zest and parsley before serving as garnish on the soup.

Read more our recipe : Tuscan Tortellini Soup

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