Easy Roasted Garlic Asiago Soup Cauliflower

March 21, 2019
Roasted garlic cream of cauliflower soup with plenty of asiago cheese and crisp popped quinoa and chia seeds topping!

I've loved a whole lot soup currently and i simply had to percentage this recipe for roasted garlic asiago soup cauliflower. that is a incredible simple soup in that you roast cauliflower and a few heads of garlic and made the soup with them with masses of asiago cheese melts!

Easy Roasted Garlic Asiago Soup Cauliflower
Easy Roasted Garlic Asiago Soup Cauliflower

Further to the time required to roast till veggies soup could be very clean to make and calls for little or no hands on time. Even as cauliflower bake or boil soup while I would like to make a crispy quinoa and topping appeared by grilling quinoa until appears (like popcorn), collectively with panko bread crumbs, sesame seeds and chia seeds! 

Add a pleasant texture comparison crisp topping and that i need to feature the lemon zest and parsley into the combination to decorate a kingdom!

Easy Roasted Garlic Asiago Soup Cauliflower

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


INSTRUCTIONS:
For the soup:

  1. Toss the cauliflower in the oil, salt and pepper and arrange in a unmarried layer on a baking sheet.
  2. reduce the pinnacle 1/four off the heads of garlic, drizzle the oil on top, wrap in foil and vicinity on the baking sheet in conjunction with the cauliflower.
  3. Roast in a preheated 425F/220C oven till the cauliflower is smooth and lightly golden brown to a bit charred, approximately 20-half-hour, blending the cauliflower half way via.
  4. heat the oil in a large sauce pan over medium-excessive heat, add the onion and cook till soft, about three-five mins.
  5. add the thyme and cook dinner until aromatic, approximately a minute.
  6. upload the broth, roasted cauliflower and garlic, squeezed from the skins, deliver to a boil, lessen the heat and simmer for 10 mins before pureeing with a stick blender, in a blender or in a meals processor.
  7. blend within the miso and asiago and warmth till 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 till the quinoa begins popping, after which slows down till there may be greater than a 2nd between pops, mixing constantly to prevent burning.
  2. blend inside the breadcrumbs, seeds, asiago and toast for a minute or .
  3. blend in the lemon zest and parsley before serving as garnish on the soup.

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