Cream of broccoli soup with quinoa

    Cream of broccoli soup with quinoa


    1 person made this

    About this recipe: A swirl of cashew cream is added to this filling and satisfying vegan soup made with broccoli, onion and sweet potato that's ladled over quinoa.

    Serves: 4 

    • 475ml water
    • 170g quinoa, or more to taste
    • 1 tablespoon vegetable oil
    • 1 large onion, chopped
    • 950ml homemade vegetable stock
    • 370g chopped broccoli
    • 1 sweet potato, peeled and cubed
    • 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 (optional)
    • 120ml water
    • 55g raw cashews

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 20 minutes.
    2. Heat oil in a soup pot. Add onion; cook and stir until softened, about 5 minutes. Stir in vegetable stock, broccoli, sweet potato and salt. Bring soup to the boil; reduce heat and simmer until broccoli and sweet potato are very tender, 15 to 20 minutes.
    3. Remove soup from the heat. Puree with a hand-held stick blender until smooth. Season with nutmeg, garam masala and pepper.
    4. Combine 120ml water and cashews in a high-speed blender; puree until smooth.
    5. Pour cashew mixture into the soup and bring to the boil.
    6. Place 1/4 of the cooked quinoa in the centre of each serving bowl; ladle soup around quinoa.


    The quinoa complements the soup well if made with vegetable stock instead of water.

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