Creamy Tomato Bisque with Quinoa & Parmesan Roasted Cauliflower

Creamy Tomato Bisque

with Quinoa & Parmesan Roasted Cauliflower

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
470
FAT
25g
CARBOHYDRATES
54g
PROTEIN
12g

MAIN INGREDIENTS

  1. ¼ cup quinoa
  2. 6 oz cauliflower florets
  3. 4 cloves garlic
  4. 1 shallot
  5. ¼ cup cashews
  6. 1 can fire roasted diced tomatoes
  7. 1 can coconut milk
  8. 2 tbsp vegan parmesan
  9. Fresh basil
  10. 1 tbsp + 2 tsp olive oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Blender
  • Small saucepan
  • Baking sheet
  • Large pot

INSTRUCTIONS

1
Cook the quinoa
Preheat oven to 400 degrees. Add the quinoa, ¾ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the spirals burst, and all of the water is absorbed, about 10 to 12 minutes.
2
Roast the cauliflower
Transfer the cauliflower florets to a baking sheet and toss with 2 tsp olive oil, and a pinch of salt and pepper. Roast until tender and browned in places, about 12 to 15 minutes.
3
Sauté the aromatics
Chop the garlic. Peel and roughly chop the shallot. Place a large pot over medium heat with 1 tbsp olive oil. Once hot, add the chopped garlic and shallot and cook until softened, stirring occasionally, about 3 to 5 minutes.
4
Blend the bisque
Add the cashews, diced tomatoes, coconut milk, and ¼ cup water to the pot. Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 3 to 5 minutes. Carefully pour bisque into the blender and blend until smooth. Taste and season tomato bisque with salt and pepper.
5
Serve
Toss the roasted cauliflower with 1 tbsp parmesan. Roughly chop the basil leaves. Divide the creamy tomato bisque between large bowls. Top with quinoa, parmesan roasted cauliflower, and basil. Sprinkle with remaining parmesan.