5 from 12 votes
Cauliflower, Quinoa and Spinach Soup
This Cauliflower, Quinoa and Spinach Soup blends cooked tri-color quinoa with tender pureed cauliflower and spinach, flavored by cumin, garlic, ginger, and preserved lemon. The soup has a smooth, creamy texture with subtle nutty and citrus notes. It is garnished with a topping of sautéed cauliflower florets, quinoa, cumin, and parsley adding a contrasting crunch. This nourishing soup uses wholesome ingredients and a blend of simmering and pureeing to create comforting warmth and satisfying texture.
Servings:
4
Course:
Soup
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.
Cup of Yum
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