Cauliflower Quinoa Soup

Last Updated on Tuesday, 6 July 2010 10:28 Written by Flax Tuesday, 6 July 2010 10:10

This spices in this soup turn it a golden color and add a little bit of a kick to the cauliflower. The result is a soup that has a bit of an Indian flavor.

The quinoa in the soup is used as a thickener and is a healthier alternative to the more commonly used potato.


olive oil
1 onion, chopped
3 cloves garlic, chopped
1 inch fresh ginger root, grated
2 liters water
1 medium sized cauliflower, outer leaves removed and chopped into medium sized pieces.
5 carrots, chopped
1 tbspn cashews
1/4 cup quinoa (can be replaced with amaranth if desired

1/2 tsp turmeric
1/2 tsp cumin

Heat the oil in a large soup pot. Add the onion and fry on a medium flame for one minute, add the garlic, ginger and spices and fry for one minute more, being careful that it doesn’t burn.

Add the water and bring to a boil. Add the remaining ingredients and simmer for 30 minutes.

Puree and serve hot.

Serves 6-8


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Quinoa and Adzuki Melange

Last Updated on Tuesday, 22 June 2010 02:58 Written by Flax Tuesday, 22 June 2010 02:58

All of you who are scared of not getting enough protein and calcium can relax while eating this dish. This dish has tons of both protein and calcium. This food also has the advantage of hAn added benefit is that is has a dark green leafy vegetable as well as an orange vegetable all in one dish. This whole food will provide you with your full RDA in one meal.

I like to make this dish in the hot summer months when you want you want simple, easy to prepare foods that cook quickly.

1 cup adzuki beans, soaked overnight and cooked for one hour with a bayleaf (the bay leaf helps cut down on the gas)

1 onion, chopped
1 clove garlic, chopped
1 sweet potato, cubed
1 inch ginger, grated
1 leek, chopped
1 bunch mangold, chopped
2 cups quinoa, rinsed
4 cups water
1 tbsp olive oil
1/2 tsp turmeric
1/4 tsp cumin
salt, pepper
sprinkle of fresh thyme leaves and nigella for garnish

Heat olive oil in a 2 liter saucepan, fry the onion for one minute, add the garlic, ginger, leek and spices and fry for 2 minutes more. Add the mangold and sweet potato and fry for 1 more minute. Add the quinoa and the water and bring to a boil. Lower the flame and cook for 10-15 minutes until the water is absorbed by the quinoa.

Garnish with thyme and nigella and serve.

Serves 4-6.

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Quinoa Corn Chowder

Last Updated on Wednesday, 16 November 2011 02:15 Written by Flax Sunday, 20 June 2010 02:42

This delicious corn chowder is definitely a crowd pleaser. It can be served as a soup or it is filling enough to be a light meal. It is adaptable as well, the corn is a wonderful cooling food for summer heat,  while the thickness of the chowder makes a warming and filling dish for the winter. Adjust the amount of liquid to make it a lighter summer soup or a thick winter chowder.

While the whole soup is extremely nutritious, I like to add turmeric to this soup.  The addition of the turmeric not only gives the soup a beautiful golden color but it also provides you with the wonderful healing properties of turmeric, these include, antibacterial, anti-inflammatory, anti-tumor, antioxidant, antiseptic, carminative,  digestive, and diuretic properties.  Turmeric also helps to detoxify the liver and balance cholesterol levels.  Recent studies show that turmeric can play a role in the prevention of Parkinson’s Disease and Alzheimer’s Disease.  Therapeutically turmeric is also used to help treat, cancer, diabetes, digestion, gallstones, indigestion, IBS, and parasites.  Turmeric is also used to regulate the female reproductive system and to help with lactation problems.  Turmeric taken internally, or used externally in a poultice, is also useful in treating acne.

All that, from just a little shake!


  • olive oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 1 sweet potato, chopped
  • 1 liter water
  • 2 cans corn, drained
  • 3 cups rice milk or oat milk
  • 1/4 cup  well-rinsed quinoa
  • 1/2 bunch coriander or parsley
  • 1/4 tsp turmeric
  • 1/4 tsp hot pepper (optional)
  • salt and pepper

Heat the oil in a soup pot. Add the onions and saute for 2 minutes. Add the remaining vegetables and saute for 2 minutes more or until the vegetables are slightly wilted.  Add the water and bring to a boil. Lower the flame and simmer for 10 minutes. Add the remaining ingredients and simmer for 15 minutes more.

Puree and serve.

Serves 6


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