300g spinach, roughly chopped

1 cup of water

1 tbsp coconut oil

1 tsp cumin seeds

1 tsp yellow mustard seeds

2 garlic cloves

300g fennel, thinly sliced

1.5 litres chicken or vegetable stock

200g white sweet potato, chopped

300g cauliflower, cut into florets

1 bay leaf

pinch saffron

½ cup quinoa

grated lemon zest, chilli flakes and

1 tsp extra virgin olive oil, to serve



Bring 1 cup of water to boil over high heat.  Place spinach into the saucepan for a few seconds to wilt. Drain and reserve liquid. Finely slice spinach.

Heat coconut oil in a frying pan over medium heat. Add cumin, mustard seeds, garlic and fennel; cook for 10 minutes, or until caramelised, adding some stock if needed to prevent sticking.

Add remaining stock, reserved liquid, sweet potato, cauliflower, bay leaf, saffron and quinoa. Bring to boil. Reduce heat to low and simmer, covered, for 30 minutes. Blend, in batches, until smooth. Stir through spinach. Sprinkle with lemon zest and chilli flakes. Drizzle with extra virgin olive oil and serve.