Cauliflower Quinoa and Spinach Soup: Super food
Recipe Type: Soup
Cuisine: Healthy
Serves: 4
An easy soup made with my favourite obsession- Cauliflower. Gluten free, dairy free and Vegetarian if you use Vegetable stock. An original recipe.
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 ½ cup fresh spinach)
  1. Heat a medium sized pot big enough to hold all of the ingredients
  2. Add 2 Tablespoons of olive oil and add onion, garlic, and cumin and saute till softened a little .
  3. 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)
  4. 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:
  1. 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.
Serve on the top of the soup
Recipe by Honest Cooking at