Cream of Broccoli Soup with Quinoa

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.

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

Ingredients

• 1 tablespoon vegetable oil
• salt to taste
• 1 large onion, chopped
• ½ cup water (Optional)
• 1 pinch ground nutmeg, or to taste
• 4 cups chopped broccoli
• 1 pinch garam masala, or to taste
• 2 cups water (Optional)
• 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
• 2 ounces raw cashews (Optional)

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.