Broccoli Quinoa Cream Soup

This creamy soup is a comforting and healthy way to enjoy broccoli with a boost of protein from quinoa. It’s simple to make and perfect for a cozy lunch or light dinner on chilly days.

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TIME1 hr 10 min

SERVINGS4

RATING5.0 / 5

COOKBOOK / 6338

01 / WHAT YOU NEED

Ingredients

Adjust servings4

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 Cashew Cream: 2 ounces raw cashews (Optional)

02 / HOW TO MAKE IT

Let's cook.

01

Cook Quinoa

Start by bringing 2 cups of water and the quinoa to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover, and let it simmer until the quinoa is nice and tender, about 15 to 20 minutes.

02

Saut Onions and Simmer Veggies

While the quinoa is cooking, heat some oil in a large pot over medium heat. Toss in the chopped onion and cook it, stirring now and then, until it’s soft and translucent—around 5 minutes. Then add the vegetable stock, broccoli, sweet potato, and a pinch of salt. Bring everything to a boil, then lower the heat and let it simmer until the veggies are really tender, which should take another 15 to 20 minutes.

03

Blend and Season Soup

Once the veggies are soft, take the pot off the heat and use an immersion blender to puree the soup until it’s nice and smooth. Stir in a little nutmeg, garam masala, and some pepper to taste.

04

Blend Cashews Smoothly

Next, blend the cashews with half a cup of water in a high-speed blender until you get a creamy mixture. Pour this into the soup and bring it back to a gentle boil to combine all the flavors.

05

Serve Quinoa and Soup

When you’re ready to serve, spoon about a third of a cup of the cooked quinoa into the center of each bowl and ladle the creamy soup around it. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh or frozen broccoli depending on what you have on hand. Frozen broccoli works well and saves prep time.
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Blend the soup until smooth for a creamy texture, or leave it slightly chunky if you prefer more bite.

Why you’ll love it

This soup is a comforting blend of creamy texture and fresh, green flavors. It’s packed with nutrients from broccoli and quinoa, making it both satisfying and healthy. Perfect for a cozy meal any day of the week.

Serving ideas

Serve hot with a drizzle of olive oil or a sprinkle of grated Parmesan cheese. A side of crusty bread or garlic toast pairs nicely, adding a little crunch to the creamy soup.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the soup thickens too much. This soup also freezes well for up to 2 months.