Description
Creamy, comforting, and packed with veggies! This vibrant soup is perfect for a cozy night in.
Ingredients
Units
Scale
- 1 cups (237 ml) onion
- 1 tbsp (15 ml) ginger
- 2 cloves garlic
- 2 tsp ground cumin
- 1 head (800 g/28 oz) cauliflower
- 1 cups (237 ml) cooked tri colour quinoa
- 2 pieces preserved lemon
- 1 liters (34 fl oz) stock chicken or vegetable broth
- 1 cups (150 g/5 oz) raw cashews
- Sea salt and black pepper
- 4 tbsp (60 ml) Olive Oil
- 2 tbsp (30 ml) chopped parsley or basil
- 1/2 tsp cumin
- 2 tbsp (20 g/ 0.7 oz) frozen spinach
Instructions
- Heat a medium-sized pot large enough to hold all ingredients.
- Add 2 tablespoons of olive oil, onion, garlic, and cumin; sauté until softened.
- Set aside ½ cup of cauliflower pieces. Add the remaining cauliflower, cashews, preserved lemon, and stock; simmer until tender (about 10 minutes).
- Purée with an immersion blender until smooth. Add ½ cup of quinoa and spinach; stir over low heat until combined. Season with salt and pepper to taste.
For the topping
- Break the remaining cauliflower into small florets. Heat a sauté pan and add 2 tablespoons of oil; add the cauliflower florets.
- Sauté until starting to brown. Add 2-3 tablespoons of water and simmer until softened and the water evaporates.
- Add the quinoa, extra cumin; sauté until slightly browned and crunchy. Season with salt and pepper. Stir in the chopped parsley.
Notes
- For a richer flavor, soak the cashews in hot water for 30 minutes before blending.
- If you don’t have preserved lemon, add a squeeze of fresh lemon juice and a pinch of zest for brightness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Global
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 45
- Fiber: 10
- Protein: 15