THE RECIPE JOURNAL · Main Course
Velvety Broccoli Soup with Quinoa
This creamy and comforting soup is packed with nutritious broccoli and tender quinoa, making it a perfect healthy meal any day of the week. It’s easy to prepare and deliciously satisfying, ideal for a cozy lunch or dinner.
FROM THE KITCHEN • Velvety Broccoli Soup with Quinoa
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
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
Step 2
While that’s cooking, heat some oil in a large pot over medium heat. Toss in the chopped onion and cook, stirring occasionally, until it becomes soft and translucent—this usually takes 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 gently until the veggies are really tender, about 15 to 20 minutes.
03
Step 3
Take the pot off the heat and use an immersion blender to puree the soup until it’s smooth and creamy. Add a little nutmeg, garam masala, and some pepper to taste, stirring well to combine.
04
Step 4
Next, blend the cashews with half a cup of water in a high-speed blender until the mixture is silky smooth. Pour this creamy cashew blend back into the soup and bring it back up to a gentle boil.
05
Step 5
To serve, spoon about a third of a cup of the cooked quinoa into the center of each bowl and ladle the warm soup around it. Enjoy!
Why you’ll love it
This soup is creamy and comforting while still being healthy. The addition of quinoa adds a nice texture and boosts the protein content. It’s perfect for a quick meal that feels nourishing and satisfying.
How to serve
Serve this soup warm with a drizzle of olive oil or a sprinkle of grated Parmesan. It pairs well with crusty bread or a simple side salad for a complete meal.
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 it thickens too much. This soup can also be frozen for up to 2 months.
