CAULIFLOWER, CORN, AND QUINOA CHOWDER WITH SMOKED GOUDA
2 tablespoons olive oil
1 large onion, chopped
5 garlic cloves, chopped
1 large head cauliflower
1 ½ teaspoons salt
1 teaspoon black pepper
2 teaspoons turmeric
3 ears corn, kernels cut off the cob, about 2 cups (or sub frozen)
1 small red pepper, chopped (1 cup)
4 cups chicken stock (or vegetable stock)
2 cups milk
1 cup quinoa
1 cup smoked gouda cheese (or sub cheddar)
¾ cup parmesan cheese
1 cup heavy cream
⅓ cup flat leaf parsley, chopped
Heat olive oil in a large stock pot over medium high heat. Add onions and sauté until soft. Add garlic and break the cauliflower into small florets and add to the pot. Continue to cook, stirring occasionally for about 15-20 minutes until the cauliflower is fragrant and begins to brown and caramelize. Add the salt, pepper, turmeric, corn, and red pepper. Continue to cook for another 5 minutes, stirring occasionally.
Add the chicken stock, milk, and quinoa to the pot and bring to a boil. Reduce heat to low and let cook for 45 minutes on low boil, stirring occasionally, until quinoa is cooked (translucent and the little germ has popped out) and soup is thickened.
Stir in cheeses, heavy cream, and parsley. Cook for one more minute to melt cheese and bring up to heat.