Healthy Quinoa Cauliflower Chowder

• Gluten free

• Produce

  • 2 Bay leaves
  • 1 Carrot
  • 4 cups Cauliflower
  • 2 stalks Celery
  • 6 Garlic cloves
  • 1 Onion
  • 6 sprigs Thyme

• Canned Goods

  • 4 cups Stock

• Pasta & Grains

  • 3/4 cup Quinoa

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Milk
  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on sweetpeasandsaffron.com

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 6 garlic cloves, minced
• ¼ cup white wine
• 2 stalks of celery, sliced
• 1 carrot, sliced
• 4 cups cauliflower
• 4 cups stock
• ¾ cup quinoa
• 6 sprigs thyme
• 2 bay leaves
• ½ teaspoon salt
• 1 cup milk
• ½ cup parmesan cheese

Directions

• 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.