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.‚Äč 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!