Creamy Cauliflower Quinoa Soup with Herbs and Spices
Ingredients
- 2 tsp olive oil or 1/4 cup vegetable broth for sautéing
- 1/2 red onion, diced
- 2 stalks celery, sliced
- 8 cloves garlic, minced
- 1 head of cauliflower, cut into golf ball size pieces
- 1 tsp dry thyme
- 1 tsp ground cumin
- 2 tsp paprika
- 2 tbsp nutritional yeast
- 1 cup quinoa
- 1 15oz can cannellini beans, rinsed well and drained
- 1 cup lite coconut milk
- 6 cups of vegetable broth
- 1 tbsp soy sauce
- 2 cups spinach
- Juice of one lemon
- Red pepper flakes, salt, and pepper to taste
Preparation
In a large pot, warm up olive oil or vegetable broth and sauté onions, celery, and garlic with a pinch of salt until the onions have softened.
Add in cauliflower, thyme, cumin, paprika, and nutritional yeast. Sauté for about 5 minutes to cook the cauliflower.
Stir in quinoa, cannellini beans, coconut milk, vegetable broth, and soy sauce. Mix well.
Bring the soup to a boil, then reduce to a simmer. Cover with a lid and cook for about 20 minutes or until quinoa is fully cooked.
Remove from heat and stir in spinach, allowing it to wilt for a minute.
Squeeze in lemon juice and adjust salt and pepper to taste before enjoying.