Time: 30 minutes
Serves: 4
3 tbsp ghee, separated
3 cloves garlic, minced
2 large carrots, chopped
2 cups milk of choice (I use cashew)
30 oz broth (I use bone)
2 cauliflower heads, chopped
1 potato, peeled and chopped
3-4 fresh bay leaves (can use more for garnish)
2 tsp thyme, dried
salt and pepper to taste (about 3 tsp each)
2 c water
3/4 c quinoa
Heat 2 tbsp of ghee on medium heat in a large stock pot. Add the garlic, and sautee for about 30 seconds before adding carrots. Once carrots have softened, add milk, broth, cauliflower, potato, bay leaf, thyme, salt and pepper.​ Bring to a boil, and let simmer with the lid on while you cook quinoa.
Combine 2 cups of water and 3/4 cup of quinoa in a medium pot. Bring to a boil, then let simmer with the lid on for about 15 minutes. Once most liquid is absorbed, remove from heat.
Ladle out about 3 cups of potatoes, cauliflower, and some broth into a blender. Let vent for a minute before blending. Blend until smooth, then add back to pot, along with quinoa and 1 tbsp of ghee. Stir, and remove from heat after about 5 minutes. Remove bay leaves, and serve!