Cauliflower, Quinoa and Spinach Soup
User Reviews
5
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Servings
4
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Course
Soup
Cauliflower, Quinoa and Spinach Soup
Description
The recipe starts by sautéing onion, garlic, and cumin to develop the aromatic base. Most of the cauliflower is then simmered with cashews, preserved lemon quarters (with pulp removed), and chicken stock until soft. This mixture is pureed into a smooth, creamy soup that incorporates the earthy flavors of the components. Tri-color quinoa is stirred in along with defrosted spinach to add body and texture.
A final topping of small cauliflower florets sautéed with quinoa, cumin, and parsley provides a crisp, textured garnish contrasting the soup’s silky consistency. The preserved lemon adds a distinctive bright, citrus flavor that lifts the savory and nutty notes from cumin, cashews, and garlic.
This soup can be served as a warm starter or light main meal. The combination of quinoa and spinach enhances nutritional value and creates a pleasing combination of smooth and crunchy elements.
Ingredients
- 1 onion chopped smallish
- 1 ginger grated or chopped, tablespoon
- 2 cloves garlic crushed
- 2 teaspoons cumin
- 800 cauliflower cut, average size
- 200 quinoa cooked, tri colour, or 1 cup
- 2 preserved lemon quarters, chopped very finely, pulp removed
- 1 chicken stock litre
- 150 cashews raw
- salt sea salt
- black pepper sea salt
- 4 olive oil units tablespoons
- 2 tablespoon parsley chopped or basil
- 1/2 teaspoon cumin extra
- 20 spinach defrosted, frozen, 2 cubes, cut very small
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 1/2 cup of the cauliflower, 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 1/2 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, quinoa and extra cumin and saute 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
User Reviews
Overall Rating
5
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