Creamy Cauliflower Cumin Soup

Step 1

Roughly chop your cauliflower & carrots.

Step 2

Add your 10 cups of water (or veg broth if not using bouillon) to a large pot on the stove and bring it to a boil. Add your veg, cover, and simmer on medium heat for 10 - 15 minutes.

Step 3

When your veggies are fork-tender, grab your immersion blender and carefully blend until smooth. Then, stir in the remainder of the ingredients (except the spinach & optional grains). You may want to go at it with the immersion blender again here to make sure all ingredients are evenly blended. The texture should be thick and creamy dreamy!

Step 4

Allow the soup to simmer, uncovered, for 10 - 20 minutes, stirring occasionally, until the soup reached your desired thickness.

Step 5

When your soup has reached your desired thickness, stir in the spinach. Use your immersion blender once more to break up the spinach. I tend to pulse it here rather than keep it on full speed. Alternatively, you could chop your spinach before adding it to the soup.

Step 6

Last, stir in the optional couscous and remove from heat. Allow to cool a bit before serving and enjoy!