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Cream of Broccoli Soup with Quinoa Recipe

Recipe by: SeaStock

"Because of the broccoli, onion, sweet potato, and homemade vegetable stock, this is a healthy recipe. When combined with the protein-rich quinoa, it also filling and satisfying. It has become a staple on our menu. Garnish with broccoli, parsley, or dill."

Directions
Ingredients
Nutrition

Directions

Prep25 m
Cook45 m
Ready In1 h 10 m

1Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 20 minutes.
2Heat oil in a heavy 4-quart pot. Add onion; cook and stir until translucent, about 5 minutes. Stir in vegetable stock, broccoli, sweet potato, and salt. Bring soup to a boil; reduce heat and simmer until broccoli and sweet potato are very tender, 15 to 20 minutes.
3Remove soup from the heat. Puree with a hand-held immersion blender until smooth. Season with nutmeg, garam masala, and pepper.
4Combine 1/2 cup water and cashews in a high-speed blender; puree until smooth.
5Pour cashew mixture into the soup and bring to a boil.
6Place 1/3 cup cooked quinoa in the center of each serving bowl; ladle soup around quinoa.

Footnotes

Cook's Notes:
The quinoa complements the soup well if made with vegetable or chicken stock instead of water.
Use frozen broccoli if preferred. Try adding 1/2 small onion, chopped and sautéed, when cooking the quinoa. You can also add 1 small carrot and 1 small parsnip, peeled and grated, halfway through the cooking time.

Ingredients