Healthy Quinoa Cauliflower Chowder

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• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 each onion (chopped)
  Ingredient note

  Source: 1 onion (chopped)
• 6 each garlic cloves (minced)
  Ingredient note

  Source: 6 garlic cloves (minced)
• 1/4 cup white wine
  Ingredient note

  Source: 1/4 cup white wine
• 2 stalks celery (sliced)
  Ingredient note

  Source: 2 stalks of celery (sliced)
• 1 each carrot (sliced)
  Ingredient note

  Source: 1 carrot (sliced)
• 4 cups cauliflower
  Ingredient note

  Source: 4 cups cauliflower
• 4 cups stock
  Ingredient note

  Source: 4 cups stock
• 3/4 cup quinoa
  Ingredient note

  Source: 3/4 cup quinoa
• 6 sprigs thyme
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  Source: 6 sprigs thyme
• 2 each bay leaves
  Ingredient note

  Source: 2 bay leaves
• 1/2 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt
• 1 cup milk
  Ingredient note

  Source: 1 cup milk
• 1/2 cup parmesan cheese
  Ingredient note

  Source: 1/2 cup parmesan cheese

1. Heat oil in a medium-sized pot over medium heat.
2. Add the onion and cook for 5 minutes, or until onion is cooked through.
3. Add the garlic and cook for one minute. Add the wine to the pan and cook for one more minute.
4. Add the celery, carrot, cauliflower, stock, quinoa, thyme, bay leaves and salt.
5. Bring to a boil, reduce heat and simmer for 15 minutes, or until cauliflower and quinoa are cooked through.
6. Once cauliflower is cooked through, remove the thyme and bay leaves. Transfer 2 cups of the soup to a large blender. Add one cup of milk and blend until creamy.
7. Add back to the pot and stir in ½ cup parmesan cheese.
8. Serve with extra parmesan.