This soup is another oldie of mine, something I created after I discovered that I actually do love cauliflower and celariac! These two veggies are super nutritious, being sources of calcium, magnesium and vitamin C, and they pair so well together to create a light, creamy and entirely vegan soup. A sprinkling of my 'cheesy' powder on top completes the protein with the quinoa, and you'll be surprised by how filling this bad boy is, perfect on a chilly winters night.
- 1 medium head cauliflower, cut into florets (keep the stalks for my 'scraps stock paste')
- 1 large celariac, peeled and chopped into cubes
- 1 medium waxy fleshed potato (i.e. dutch cream or nicola)
- 2 leeks, white part finely chopped (keep the greens for stock as well!)
- 1 cup quinoa (please choose Aussie quinoa if you live in Australia), rinsed thoroughly *
- 4-6 cloves garlic, finely chopped
- 1/2 tsp ground fennel seeds
- 1 cup milk (your choice, I use almond or cashew)
- 6 cups water
- salt & pepper
- 3 tbs stock paste (or equivalent store bought stock paste or powder)
- 2 tbs olive oil
- Heat the olive oil in a large soup pot, add the leeks and sauté until translucent (approx. 5 minutes)
- Add the cauliflower, celariac, potato and a little salt and pepper and saute for a few minutes.
- Pour in the water, add the stock paste, ground fennel, and quinoa and bring to the boil. Reduce heat, cover with a lid and cook for 25 minutes, stirring occasionally.
- Allow to cool for a few minutes, then puree the soup either in a food processor or blender or with a stick mixer.
- Return the pureed soup to the pot (no heat), add the milk, taste and adjust seasonings. Serve with a tablespoon of 'cheesy' powder sprinkled on top.
* I generally activate my quinoa to improve its digestibility and nutrient absorption. Place the quinoa in a glass bowl or jug, add 2 tbs of apple cider vinegar and cover with water. Leave to soak for 8-12 hours, rinse and drain thoroughly and add to soup. It's fairly easy to do if you meal plan and leave to soak overnight, alternatively you can soak and cook in bulk and freeze in portions.
- 2 tbs sunflower seeds
- 2 tbs sesame seeds
- 2 tbs savoury yeast flakes
- pinch of salt
- Heat a non-stick frying pan (I use a skillet) over a medium heat
- Add the sunflower and sesame seeds and toast until golden brown (around 5 minutes). Stir frequently to prevent them burning.
- Chuck the toasted seeds, savory yeast flakes and pinch of salt in a blender or food processor and blend until a powder has been formed.
- Store in an airtight container. Sprinkle over foods as desired, will add a nutty, cheesy flavour.