Microwave cauliflower florets with a tbsp of water for 4- 5 minutes. Blend the florets with 1/4 cup half and half until creamy. Set aside. Melt butter mixed with olive oil in a pot over medium heat. Stir in garlic, onion and celery. Saute for 4-5 minutes. Rinse quinoa and rice blend and add it to the vegetables.
Season with salt and black pepper. Add chicken broth and bring it to boil, reduce heat to low and let simmer. After 15 minutes add almonds and thyme. Let the rice cook and soup simmer for 40 minutes. In the last add cauliflower paste and the remaining half and half. Bring it to boil and simmer for 5 minutes. Add water as required. Remove from heat and serve piping hot.
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Comments:
This was delicious, No one in my family could taste the cauliflower, which is one vegetable they hate.