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–+ servings

Cauliflower Soup with Quinoa

Venelina Dove M.D.
This warming cauliflower vegan soup is packed with veggies and tastes delicious! It's quick and easy to make, ready in just 15 mins with simple ingredients. A cozy soup the whole family will love.
4 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Soups
Cuisine European
Servings 4
Calories 318 kcal

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

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.

Nutrition

Serving: 1gCalories: 318kcalCarbohydrates: 60gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 202mgFiber: 14gSugar: 14g
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