Description
Creamy Asiago Roasted Garlic Cauliflower Soup to Savor
Ingredients
Scale
- 1 head Cauliflower
- 2 tablespoons Oil
- to taste Salt
- to taste Pepper
- 2–4 heads Garlic
- 1 medium Onion
- 1 teaspoon Thyme
- 4 cups Broth
- 2 tablespoons White Miso Paste
- 1 cup Asiago Cheese
- 2 tablespoons Lemon Juice
- 1/2 cup Quinoa
- 1/2 cup Panko Breadcrumbs
- 1 tablespoon Sesame Seeds
- 1 tablespoon Chia Seeds
- 1/2 cup Additional Asiago Cheese
- 1 tablespoon Lemon Zest
- 2 tablespoons Parsley
Instructions
- Preheat your oven to 425°F (220°C). Gather your ingredients and equipment, including a baking sheet and foil for the roasted garlic.
- Toss the cauliflower florets with oil, and season with salt and pepper. Spread evenly on a baking sheet.
- Slice off the tops of the garlic heads, drizzle with oil, wrap in foil, and place on the baking sheet.
- Roast the cauliflower and garlic for 20-30 minutes until golden brown and tender.
- Heat a tablespoon of oil in a saucepan, add diced onion, and sauté for 3-5 minutes until soft. Incorporate thyme and sauté for another minute.
- Combine roasted cauliflower, squeezed garlic cloves, and broth in the saucepan, bring to a boil, then let simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in white miso paste and grated Asiago cheese until melted.
- Add a splash of lemon juice to the soup before serving. Adjust seasoning if needed.
- In a dry frying pan, cook raw quinoa until it pops. Mix in panko breadcrumbs, sesame seeds, and additional Asiago.
- Ladle soup into bowls, sprinkle crunchy topping and garnish with parsley.
Notes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 40 mg
Keywords: Asiago, Roasted Garlic, Cauliflower, Soup