• Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Serves: 6

Asiago Cauliflower and Quinoa Chowder

  • Recipe Submitted by on

 Ingredients List

  • 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


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.
Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
Slowly stir in the broth, deglazing the pan as you go, add the cauliflower, quinoa, chickpeas and bay leaves, bring to a boil, reduce the heat and simmer until the cauliflower is tender and the quinoa is cooked, about 10-15 minutes.
Add the cream and asiago, cook until the cheese has melted, season with salt, pepper and cayenne to taste, remove the bay leaves, remove from the heat and enjoy.

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