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Cream of Broccoli Soup with Quinoa
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Creamy cashew-enhanced broccoli sweet potato soup over quinoa.
Ingredients:
  • 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
  • 0.5 cup water
  • 2 ounces raw cashews
Instructions:
  • In a saucepan, combine 2 cups of water with quinoa and bring to a boil. Lower the heat to medium-low, cover, and cook until the quinoa is tender, about 15 to 20 minutes.
  • In a large heavy pot, heat oil over medium heat. Sauté onion until translucent, about 5 minutes. Add vegetable stock, broccoli, sweet potato, and salt. Bring to a boil, then simmer until vegetables are very tender, 15 to 20 minutes.
  • Finish the soup off the heat by blending it until smooth with a hand-held immersion blender. Then, season with nutmeg, garam masala, and pepper to enhance the flavors.
  • In a high-speed blender, blend cashews with 1/2 cup water until perfectly creamy.
  • Add the cashew mixture to the soup and bring it to a boil.
  • Spoon a generous portion of cooked quinoa into the center of each serving bowl, then carefully ladle the flavorful soup around the quinoa.

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