Cream of Broccoli Soup with Quinoa recipe
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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 ½ cup water 2 ounces raw cashews
Nutrition Info
- 405 caloriescarbohydrate: 60.9 gcholesterol: : -fat: 13.3 gfiber: 9.8 gprotein: 13.8 gsaturatedFat: 2.1 gservingSize: -sodium: 578.7 mgsugar: 10 gtransFat: : -unsaturatedFat: : -
Directions Cream of Broccoli Soup with Quinoa
Directions
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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.
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.
Remove soup from the heat. Puree with a hand-held immersion blender until smooth. Season with nutmeg, garam masala, and pepper.
Combine 1/2 cup water and cashews in a high-speed blender, puree until smooth.
Pour cashew mixture into the soup and bring to a boil.
Place 1/3 cup cooked quinoa in the center of each serving bowl, ladle soup around quinoa.