Creamy cauliflower and quinoa soup

with sautéed mushrooms and walnuts

This cauliflower soup is super light, easy to make and rich in nutrients. On warm days, this soup will help you to regulate your body temperature, while on cold days it will keep you warm. It's ready in a heartbeat.

Nice and quick!
Vegan
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

tree nut, celery, soya

Utensils:

(Hand) blender

Ingredients

Cauliflower

Potato

Quinoa

Mushrooms

Vegetable broth

Nutritional yeast

Miso

Walnuts

Oat milk

Garlic

Ground nutmeg

Vegetable seasoning

Ginger

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1996
477
18
2
67
19
13
20
0
346

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Wash all the vegetables. Cut the cauliflower by taking the florets apart and cutting these in slices. Peel the potato and cut it into strips of approx. 1/2cm thick. Place both in an oven dish greased with olive oil, add the spice mixture and season to taste. Slightly crush the unpeeled garlic cloves with a knife and add them to the oven dish. Bake everything for 15 minutes.

Wash the quinoa in a bowl with plenty of water and rub it between your hands. Repeat this process while renewing the water twice. Drain the water and cook the quinoa in a pot with 3 parts of water for 1 part of quinoa. Let it simmer for 10 minutes. Drain the water and set aside.

Cut the mushrooms into 4 parts. Heat 1 tablespoon of olive oil in a frying pan and sauté the mushrooms for 5-8 minutes until golden brown. Season to taste.

Remove the vegetables from the oven and peel the garlic. Place the cauliflower, potato, quinoa, nutritional yeast and oat milk in a large jar. Blend everything with a hand blender to a smooth cream.

Mince the ginger. Dissolve the broth in a large pot with 250ml of boiling water and add the vegetable-quinoa mixture, the miso, the ginger and the nutmeg. Stir and let it cook for 5-8 minutes over high heat. Blend everything with a hand blender to a smooth cream.