Cream of Broccoli Soup with Quinoa

A swirl of cashew cream is added to this filling and satisfying soup made with broccoli, onion, and sweet potato that's ladled over quinoa.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 405 Calories

Ingredients

• 1 tablespoon vegetable oil
• 2 cups water
• salt to taste
• 1 large onion, chopped
• 1 pinch ground nutmeg, or to taste
• 4 cups chopped broccoli
• 1 pinch garam masala, or to taste
• 1 cup quinoa, or more to taste
• 4 cups homemade vegetable stock
• 1 sweet potato, peeled and cut into 1-inch pieces
• 1 pinch ground pepper to taste
• 0.5 cup water
• 2 ounces raw cashews

Recipe Instructions

Step 1

Bring 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.

Step 2

Heat 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.

Step 3

Remove soup from the heat. Puree with a hand-held immersion blender until smooth. Season with nutmeg, garam masala, and pepper.

Step 4

Combine 1/2 cup water and cashews in a high-speed blender; puree until smooth.

Step 5

Pour cashew mixture into the soup and bring to a boil.

Step 6

Place 1/3 cup cooked quinoa in the center of each serving bowl; ladle soup around quinoa.