Cream of Broccoli Soup with Quinoa
Recipe information
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Cooking:
25 min.
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Servings per container:
4
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Source:

Ingredients for - Cream of Broccoli Soup with Quinoa

1. Water (Optional) - 2 cups
2. Quinoa, or more to taste - 1 cup
3. Vegetable oil - 1 tablespoon
4. Onion, chopped - 1 large
5. Homemade vegetable stock - 4 cups
6. Chopped broccoli - 4 cups
7. Sweet potato, peeled and cut into 1-inch pieces - 1
8. Salt to taste - 1
9. Ground nutmeg, or to taste - 1 pinch
10. Garam masala, or to taste - 1 pinch
11. Ground pepper to taste - 1 pinch
12. Water (Optional) - ½ cup
13. Raw cashews (Optional) - 2 ounces

How to cook deliciously - Cream of Broccoli Soup with Quinoa

1. Stage

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. Stage

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. Stage

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

4. Stage

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

5. Stage

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

6. Stage

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