Directions

1. Heat oven to 450°F. In large bowl, toss cauliflower with 2 tablespoons olive oil, salt and pepper.
2. Place in single layer on large baking sheet.
3. Roast 25 to 30 minutes, stirring 2 or 3 times during roasting, until tender and golden brown.
4. Meanwhile in 4- or 5-quart Dutch oven or stockpot, heat remaining 1 tablespoon olive oil over medium-high heat.
5. Cook and stir onion and celery in hot oil 5 to 6 minutes or until tender.
6. Stir in chicken broth and the roasted cauliflower; heat to boiling.
7. Remove soup from heat; using immersion blender or in batches in blender, puree soup until smooth.
8. Stir in SEEDS OF CHANGE^® Quinoa & Brown Rice.
9. Simmer uncovered 2 to 3 minutes, stirring occasionally, until heated through.
10. Remove from heat. Stir in cream.
11. Ladle soup into bowls; garnish with chives and hazelnuts.