Cauliflower, Quinoa and Spinach Soup
An easy soup made with my favourite obsession- Cauliflower. Gluten free, dairy free and Vegetarian if you use Vegetable stock. An original recipe.
Ingredients
- 1 onion chopped smallish
- 1 Tablespoon ginger grated or chopped
- 2 cloves garlic crushed
- 2 teaspoons cumin
- 800 gm cauliflower or 1 average average size cut
- 200 gm cooked tri colour quinoa or 1 cup
- 2 quarters preserved lemon chopped very finely pulp removed
- 1 litre chicken stock
- 150 gm raw cashews
- Sea salt and black pepper
- 4 Tablespoons Olive Oil
- 2 tablespoon chopped parsley or basil
- 1/2 teaspoon cumin extra
- 20 gm or 2 cubes of frozen spinach. cut very small defrosted .
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