Cauliflower Soup with Quinoa
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Print Recipe Servings 4
Ingredients
For the soup
- 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
For the cashew cream
- ¼ cup raw cashews
- ½ cup water
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!
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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