Asiago Cauliflower and Quinoa Chowder

A creamy roasted garlic cauliflower soup with plenty of asiago cheese and a crunchy popped quinoa and chia seed topping!

Ingredients:

• 2 tablespoons butter or olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/4 cup flour
• 4 cups vegetable broth or chicken broth
• 1 head cauliflower, cut into bite sized pieces
• 1/2 cup quinoa
• 1 (14 ounce) can chickpeas, drained
• 2 bay leaves
• 1 cup cream or milk
• 1/2 cup asiago, grated
• salt, pepper and cayenne to taste

Instructions:

1. Melt the butter in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
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