Cream of Broccoli Soup with Quinoa

Cream of Broccoli Soup with Quinoa
  • 2 cups water
  • 1 cup quinoa, or more to taste
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 4 cups homemade vegetable stock
  • 4 cups chopped broccoli
  • 1 sweet potato, peeled and cut into 1-inch pieces
  • salt to taste
  • 1 pinch ground nutmeg, or to taste
  • 1 pinch garam masala, or to taste
  • 1 pinch ground pepper to taste
  • Cashew Cream:
  • 1/2 cup water (optional)
  • 2 ounces raw cashews (optional)


  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.
  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.
  3. Remove soup from the heat. Puree with a hand-held immersion blender until smooth. Season with nutmeg, garam masala, and pepper.
  4. Combine 1/2 cup water and cashews in a high-speed blender; puree until smooth.
  5. Pour cashew mixture into the soup and bring to a boil.
  6. Place 1/3 cup cooked quinoa in the center of each serving bowl; ladle soup around quinoa.

03/27/2018
Cream of Broccoli Soup with Quinoa, recipe PT15M PT1H 5 455 calories

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