
Creamy Tomato Bisque
with Quinoa & Parmesan Roasted Cauliflower
INGREDIENTS
- 1/2 cup quinoa
- 6 oz cauliflower florets
- 4 garlic cloves, peeled and chopped
- 1 shallot, peeled and chopped
- ¼ cup cashews
- 14.5 oz fire-roasted diced tomatoes
- 5.5 oz coconut milk
- 2 tbsp vegan parmesan (divided)
- 0.5 oz fresh basil, leaves picked and torn
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 400°F. Add quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 10 to 12 minutes. (4-serving meal: use 1¾ cups water).
Add cauliflower, 1 tbsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until cauliflower is tender and browned in places, 12 to 15 minutes. (4-serving meal: use 2 tbsp olive oil).
Heat 2 tsp olive oil in a large pot over medium heat. Add garlic and shallot and cook until softened, 3 to 5 minutes. (4-serving meal: use 4 tsp olive oil).
Add cashews, tomatoes, coconut milk, ¼ cup water, and a pinch of salt and pepper to the large pot with the aromatics. Bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Carefully pour the bisque mixture into a blender and purée the tomato bisque until smooth. (4-serving meal: use ½ cup water). TIPS: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing. Blend the bisque in batches for the 4-serving meal.
Add just half the parmesan to the roasted cauliflower and toss. Divide the creamy tomato bisque between bowls and top with quinoa and parmesan roasted cauliflower. Sprinkle with basil and remaining parmesan. Soup’s on! (4-serving meal: use 2 tbsp parmesan).
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