All you need is this bowl of Cauliflower, Quinoa and Spinach Soup and you have super food in a bowl.
By Tania Cusak
This soup has a few hidden nutritional advantages.
You can see by the ingredient list……. this soup is an over achiever. It contains not only Cauliflower but Quinoa too…..as well as some unexpected goodies hidden inside.
It is so much easier than you ever thought to eat a whole bowl of superfoods. You will not even know you have just lifted your game. This bowl of creamy cauliflower soup has no cream or in fact any dairy and can be made without broth if you prefer it as a vegan superbowl.
I think it is the kind of soup you can take to work, or serve as a really good weeknight dinner.
You are so going to love this. You are welcome.
- 1 onion smallish/ chopped into dice
- 1 Tablespoon ginger grated or chopped
- 2 cloves garlic crushed
- 2 teaspoons ground cumin
- 1 head cauliflower ( 800 gm / 28 oz) average size, cut into pieces ( stem too)
- 1 cup cooked tri colour quinoa ( or any quinoa you like)
- 2 pieces of preserved lemon chopped very finely pulp removed
- 1 litre / 34 fl oz of stock chicken or vegetable broth
- 1 cup (150 gm / 5.3 oz) raw cashews
- Sea salt and black pepper
- 4 Tablespoons Olive Oil
- 2 tablespoon chopped parsley or basil
- ½ teaspoon cumin extra
- 2 x 10 gm / or 2 Tablespoon cubes of frozen spinach. Mine is cut very small, defrosted .(you could use ½ cup fresh spinach)
- Heat a medium sized pot big enough to hold all of the ingredients
- Add 2 Tablespoons of olive oil and add onion, garlic, and cumin and saute till softened a little .
- Set aside ½ cup of the cauliflower pieces, then add the remainder of the cauliflower, cashews, preserved lemon and stock and simmer till tender. ( about 10 minutes)
- Puree with a stick blender till smooth then add ½ a cup of quinoa and the spinach and stir on a low heat till it is mixed in and add salt and pepper to taste.
- Break the remaining cauliflower into tiny flowerettes. Heat a saute pan and add 2 tablespoons of oil add the small cauliflower pieces. Saute till starting to colour then add 2-3 Tablespoons of water and simmer till softened and the water evaporates. Add the Quinoa and extra cumin and saute again till there is a bit of colour and crunch. Season with salt and pepper and stir in the chopped parsley.