A twist on a family favourite, this cauliflower soup features nutritious quinoa, hearty sweet potato, and a hint of saffron. A delicious winter warmer.
300g spinach, roughly chopped
1 cup boiling water
1 tbsp olive oil
1 tsp cumin seeds
1 tsp yellow mustard seeds
2 garlic cloves
300g fennel, thinly sliced
1.5 litres chicken or vegetable stock
200g white sweet potato, chopped
300g cauliflower, cut into florets
1 bay leaf
½ cup quinoa
grated lemon zest, chilli flakes and
1 tsp extra virgin olive oil, to serve
Place spinach in a bowl. Add water and stand for 1 minute or until wilted. Drain and reserve liquid. Finely shred spinach. Heat oil in a frying pan over medium heat. Add cumin, mustard seeds, garlic and fennel; cook for 10 minutes, or until caramelised, adding some stock to stop it sticking.
Add remaining stock, reserved liquid, sweet potato, cauliflower, bay leaf, saffron and quinoa. Bring to boil. Reduce heat to low and simmer, covered, for 30 minutes. Blend, in batches, until smooth. Stir through spinach. Sprinkle with zest and chilli. Serve drizzled with olive oil.