Gluten-Free Quinoa and Cauliflower Chowder

Gluten-Free Quinoa and Cauliflower Chowder

Ingredients

• 3 tablespoons butter, divided
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 carrot, diced
• 1 Idaho russet potato, skinned and diced
• 3 cups cauliflower, roughly chopped
• 2 15-ounce cans vegetable broth
• 2 cups milk
• 2 bay leaves
• 1 teaspoon kosher salt
• 2 teaspoons dried thyme
• 1 cup quinoa

Instructions

In large dutch oven or stock pot, melt 2 tablespoons of butter over medium high heat. Add garlic and cook for 30 seconds or until fragrant. Add red bell pepper and carrots and cook for 10 minutes or until pepper softens.

Add potato, cauliflower, vegetable broth, milk, bay leaf, thyme and kosher salt. Bring to boil, then reduce heat to simmer and cook for about 10-12 minutes or until cauliflower and potato are softened. Turn heat to low.

Meanwhile cook quinoa according to package directions.

Ladle about 3 cups of broth and vegetables, mostly potatoes and cauliflower but leaving some in pot for texture, into high sided container and blend with a blender until smooth.

Add back to pot. Remove bay leaf and season with more salt if desired. Add quinoa and remaining tablespoon of butter and cook for another 5 minutes. Quinoa and butter will thicken soup as quinoa absorbs some of liquid. Serve immediately.

Found on Foodie Crush