Roasted Garlic, Cauliflower, and Tomato Soup with Crispy Quinoa | Turning $50 into 20 Meals

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is a whole grain with similar texture, while rice is a budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola is more affordable.

Preheat the oven to 425°F (220°C).

Bring 1 cup of vegetable broth to a boil in a saucepan.

Add 1/2 cup of quinoa to the boiling broth and cook according to package instructions.

Peel and cut carrots into 1-inch pieces.

Quarter 8 Roma tomatoes and transfer to a mixing bowl.

Break cauliflower into small florets and add to the bowl.

Cut half of a yellow onion into quarters and add to the bowl.

Cut off the top of a whole bulb of garlic to expose the insides, then add to the bowl.

Toss all the vegetables in the bowl with 2 tablespoons of olive oil, salt, black pepper, oregano, and chili powder.

Spread the vegetable mixture onto a large baking sheet in a single layer, placing the garlic cut side up in the middle.

Roast the vegetables in the oven at 425°F for about 25-30 minutes until tender.

After the quinoa is cooked, toss it with 2 teaspoons of olive oil and a generous pinch of salt, then spread it out on a baking sheet in a single layer.

Place the quinoa in the oven at 425°F to roast until crispy, about 10 minutes.

Once the vegetables are done roasting, let them cool slightly before blending.

In a blender, add the can of Great Northern beans first, then squeeze in the roasted garlic.

Add the roasted vegetables and any remaining vegetable broth to the blender, blending until smooth. If necessary, do this in batches.

Transfer the blended soup to a pot, adjusting the consistency with more broth if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary