This recipe is healthful due to the broccoli, onion, sweet potato, and homemade vegetable stock. When paired with the quinoa’s high protein content, it also makes a satisfying meal. It is now a mainstay on our menu. Add broccoli, parsley, or dill as a garnish.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups water (Optional)
- 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 (Optional)
- 2 ounces raw cashews (Optional)
Instructions
- 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.
- The quinoa complements the soup well if made with vegetable or chicken stock instead of water.
- Use frozen broccoli if preferred. Try adding 1/2 small onion, chopped and sautéed, when cooking the quinoa. You can also add 1 small carrot and 1 small parsnip, peeled and grated, halfway through the cooking time.
Reviews
This soup was good. It needed a bit more flavor. I added garlic salt, crushed red pepper, and a few dashes of Worcestershire sauce. I didn’t have a sweet potato so I used two white potatoes. I’d make it again with onion and garlic in the oil then add the garam masala to open the flavors.
Broccoli is the dominant taste, which I like! I did not modify the recipe, other than utilizing veggie broth and it was very nice. Quinoa offers a nice protein and some great texture.
I really enjoyed this soup! I did make just a few slight changes using what I had on hand. I didn’t have Garam Masala and couldn’t find it during my shopping trip but looked up a recipe for it and just used a pinch of each item I had on hand. I also used a splah of masala wine I had from another soup I made recently. I think the wine adds a nice depth. It was really delicious. As a “pescatarian” I do sometimes like to try Vegan recipes and this was a great one. I was surprised by the ease of making cashew cream. Can’t wait to eat the leftovers tonight!
Delicious soup. Good hot and cold. Do make the cashew cream.. nice addition. I was able to get a small amount of raw cashews in the bulk bins