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:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2cups water
- 1cup quinoa, or more to taste
- 1tablespoon vegetable oil
- 1large onion, chopped
- 4cups homemade vegetable stock
- 4cups chopped broccoli
- 1sweet potato, peeled and cut into 1-inch pieces
- salt to taste
- 1pinch ground nutmeg, or to taste
- 1pinch garam masala, or to taste
- 1pinch ground pepper to taste
- ½cup water
- 2ounces raw cashews
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.