Roasted Cauliflower & Oat Soup with Turmeric

Ingredients

• 1 cup Quaker® Quick Oats (quick or old fashioned, uncooked), divided
• 4 cups cauliflower florets
• 1 large onion, cut lengthwise into quarters
• 2 stalks celery, cut into approximately 2-inch pieces
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons thyme leaves, crushed
• 1/2 teaspoon salt (optional)
• 1 tablespoon olive oil
• Freshly ground pepper
• 1 teaspoon grated fresh ginger
• 4 cups low-sodium vegetable broth

Directions

1. Preheat oven to 450°F. Line a baking sheet with aluminum foil and spray lightly with cooking spray. Place 1/2 cup oats in a food processor or blender and process until finely ground. Remove oats from food processor.
2. Place cauliflower, onion and celery in a large bowl. In a small bowl, combine turmeric, thyme, salt (if desired) and oil. Add to vegetables in the large bowl and toss until the veggies are well coated with turmeric mixture.
3. Place vegetables on baking sheet. Add freshly ground pepper, as desired. Roast 15 minutes; stir and continue roasting 10–15 minutes or until vegetables are tender. Cool vegetables slightly.
4. Place vegetables in food processor or blender. Add ginger and 1/2 cup broth. Process until pureed, adding additional broth if necessary.
5. Transfer pureed vegetables to large saucepan or Dutch oven. Add remaining broth. Stir in ground oats. Bring to boil; reduce heat and simmer 15 minutes, stirring occasionally.
6. Stir in remaining oats. Continue cooking 3–5 minutes or until oats are softened, stirring frequently. Add water or additional broth, if desired for consistency.