This time of year, with the garden humming along and the promise of harvest just around the corner, I love finding ways to make delicious meals that are both easy and nourishing. Today, I’m excited to share a recipe that’s become a favorite in my kitchen: a Spiced Potato, Cauliflower, and Quinoa Soup, all made in the slow cooker.
Using a slow cooker is a fantastic way to cook. It’s like a culinary set-it-and-forget-it tool. You toss in your ingredients in the morning, and by dinnertime, you have a warm, flavorful pot of goodness waiting for you. It’s perfect for busy days, and it really lets the flavors meld together beautifully.
This soup is packed with good stuff. Potatoes provide a creamy base, cauliflower adds a subtle sweetness and texture, and quinoa brings in protein and a pleasant chewiness. I like to add a mix of other vegetables too – whatever looks good at the farmer’s market or is readily available. Carrots, celery, onions, and a bell pepper often find their way into my pot.
What really makes this soup special, though, are the spices. A blend of cumin, coriander, turmeric, and a pinch of cinnamon adds a warm, aromatic depth. It’s not spicy in a heat sense, but rather in a fragrant, comforting way. These spices complement the vegetables perfectly and give the soup a lovely golden hue.
Here’s what you’ll need:
* 2 tbsp olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 1 clove garlic, minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon turmeric
* Pinch of cinnamon
* 1 pound potatoes, peeled and diced
* 1 small head cauliflower, cut into florets
* 4 cups vegetable broth
* 1 cup cooked quinoa
* Salt and freshly ground black pepper to taste
* Fresh parsley or cilantro for garnish (optional)
Let’s Get Cooking:
- In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add the minced garlic, cumin, coriander, turmeric, and cinnamon. Stir and cook for another minute until fragrant.
- Transfer the sautéed vegetables and spices to your slow cooker.
- Add the diced potatoes and cauliflower florets to the slow cooker.
- Pour in the vegetable broth. Stir everything to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- Stir in the cooked quinoa. Season with salt and pepper to your liking.
- Serve hot, garnished with fresh herbs if you like.
This soup is incredibly versatile. Don’t have cauliflower? Use broccoli. No quinoa? Try lentils or barley. The key is the gentle cooking method and the warm spice blend that makes it so satisfying. It’s a wonderful way to enjoy a hearty, plant-based meal that feels both wholesome and special. Give it a try, and let me know how yours turns out in the comments below!