Name: Cauliflower Soup with Quinoa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 9 ounces cauliflower (chopped into florets); 1 medium carrot (diced); 1 large onion (chopped); 1 cup celery root (diced, 4.5 oz); 1 medium potato (diced); ½ cup quinoa (dry); 1 tsp paprika; 1 tsp turmeric; 1 tsp marjoram; 1½ tsp Himalayan salt; 4 cups water; 1 handful celery leaves (chopped (for sprinkle), or parsley); ¼ cup raw cashews; ½ cup water

Cauliflower Soup with Quinoa

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Venelina Dove M.D.

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings 4

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Ingredients

For the soup

9 ounces (250 g) cauliflower chopped into florets
1 medium (130 g) carrot diced
1 large (170 g) onion chopped
1 cup (130 g) celery root diced, 4.5 oz
1 medium (200 g) potato diced
½ cup (90 g) quinoa dry
1 tsp paprika
1 tsp turmeric
1 tsp marjoram
1½ tsp Himalayan salt
4 cups (960 ml) water
1 handful celery leaves chopped (for sprinkle), or parsley

For the cashew cream

¼ cup (35 g) raw cashews
½ cup (120 ml) water

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Instructions

Place the chopped veggies, quinoa, and spices in a pot (except the celery leaves), cover with the water and bring to a boil. Cover with a lid, reduce the heat and simmer for about 15 mins.
Meanwhile, prepare the cashew cream. Put the cashews and water in a blender. Blend for several minutes until smooth.
Once the soup is ready, remove from the heat. Stir in the cashew cream. Serve sprinkled with some chopped celery leaves or parsley. Enjoy!

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Notes

For a nut-free version, you can use hemp seeds or sunflower seeds instead. Or you could just omit them, but the soup won't be as thick and creamy.
You can also adjust the thickness of the soup by adding more or less water according to your preferences.

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