30-Minute Roasted Garlic Cauliflower Chowder #vegan #soup

This speedy cauliflower chowder is made in just 30 minutes, is loaded up with simmered garlic flavors and it's high in protein so it's delightful and solid!

I am a garlic sweethearts, and since I was at that point going to cook the cauliflower, I figured why not add some garlic in there to include season. Alongside the simmered cauliflower and garlic, I also hurled a little potato on the container which gives the chowder a considerably creamier surface.

My other mystery to this soup? Broiled garlic hummus. Try not to be weirded out on the grounds that it's entirely great. Not exclusively does this specific assortment absolutely improve the garlic kind of the chowder, however the hummus also helps make the soup very smooth AND overly nutritious.

Also try our recipe Kung Pao Cauliflower

Very simple, Brief cauliflower chowder made with broiled garlic, cashews and a mystery, protein-pressed fixing! [vegan + gf]

Ingredients

1. 1/2 cup raw cashews soaked for at least 2 hours
2. 1 head cauliflower
3. 1 small potato
4. 1 garlic bulb
5. 2 tablespoons oil
6. 1/2 cup Sabra Roasted Garlic Hummus
7. 1/2 cup cooked quinoa
8. 2 cups vegetable broth
9. 2 cups water + more as needed
10. 2 teaspoons miso paste
11. 2 teaspoons nutritional yeast optional
12. Salt + pepper to taste
13. Additional garlic if desired

Instructions

1. Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
2. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1 1/2 tablespoons of oil. Season with salt and pepper.
3. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
4. Roast for 20 - 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don't have to be totally soft because we'll be blending them later). Check the garlic after 15 minutes to make sure it isn't burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
5. Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour in liquids, miso, nutritional yeast (if using) and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired.
6. Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.

Read more our recipe : Chicken Bacon Pasta with Spinach and Tomatoes

For more details : https://bit.ly/36RE6Xf