Creamy Tomato Bisque

Preheat the oven to 400°F. Add quinoa, ½ 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 1 cup 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 1 tbsp 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 2 tbsp 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 1 tbsp 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)