Description
An easy soup made with my favourite obsession- Cauliflower. Gluten free, dairy free and Vegetarian if you use Vegetable stock. An original recipe.
Ingredients
Scale
You will need a smedium soup pot and a hand held blender.
- 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 1/2 cup fresh spinach))
Instructions
- 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.
This topping will make it that little bit more special:
- 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.
- Category: Soup
- Cuisine: Healthy