Creamy Tomato Bisque with Quinoa & Parmesan Roasted Cauliflower

Creamy Tomato Bisque

with Quinoa & Parmesan Roasted Cauliflower

dinner

<600 Calories Spring Recipes Dinner Winter Recipes Quick and Easy Seasonal Menu Comfort Foods Soy-Free Gluten-Free Nuts Hearty Vegetables Soup American
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
450
FAT
25g
CARBOHYDRATES
48g
PROTEIN
11g

MAIN INGREDIENTS

  1. ¼ cup quinoa
  2. 6 oz cauliflower florets
  3. 4 garlic cloves
  4. 1 shallot
  5. ¼ cup cashews
  6. 14.5 oz fire-roasted diced tomatoes
  7. 5.5 oz coconut milk
  8. 2 tbsp soy free vegan parmesan
  9. ¼ oz 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

  • Small saucepan
  • Baking sheet
  • Large pot
  • Blender

INSTRUCTIONS

1
Cook the quinoa

Preheat oven to 400°F. Add the quinoa, ½ cup (1 cup) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, 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 1 tbsp (2 tbsp) 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

Peel and roughly chop the garlic and shallot. Place a large pot over medium heat with 1 tbsp (2 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 (½ cup) water to the pot. Bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Carefully pour the bisque into the blender and purée until smooth. Taste and season tomato bisque with salt and pepper.

5
Serve

Toss the roasted cauliflower with just 1 tbsp (2 tbsp) parmesan. Divide the creamy tomato bisque between large bowls. Top with quinoa and parmesan roasted cauliflower. Tear the basil leaves and sprinkle on top, along with the remaining parmesan. Soup’s on!