Easy Broccoli Quinoa Soup Recipes

CREAM OF BROCCOLI SOUP WITH QUINOA

Cream of Broccoli Soup with Quinoa image

Because of the broccoli, onion, sweet potato, and homemade vegetable stock, this is a healthy recipe. When combined with the protein-rich quinoa, it also filling and satisfying. It has become a staple on our menu. Garnish with broccoli, parsley, or dill.

Provided by Curt Stockford

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 405 calories, Carbohydrate 60.9 g, Fat 13.3 g, Fiber 9.8 g, Protein 13.8 g, SaturatedFat 2.1 g, Sodium 578.7 mg, Sugar 10 g

BROCCOLI CHEESE QUINOA SOUP

Broccoli Cheese Quinoa Soup image

From "Quinoa 365 the Everyday Superfoods" by Patricia Green & Carolyn Hemming. I have put the recipe as written below but i have a few adjustments. I would add more cheese, but i like stuff really cheesey. It seemed to have more cheese flavour the 2nd day so keep that in mind if you are making it a day ahead. Don't salt until you've added the cheese since this can have a lot of salt in it. MAKE SURE that when you add the quinoa and stock and turn it down that it is actually simmering. Mine wasn't and then I had to turn it up and cook it longer after the specified time.

Provided by LizzieLou

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 cups broccoli
1 tablespoon butter
1 cup onion (diced)
1/4 cup quinoa
3 cups chicken or 3 cups vegetable stock
1 1/2 cups cream (half and half)
salt and pepper
1 cup aged cheddar cheese (shredded)

Steps:

Separate the broccoli into smaller, bite-sized pieces and set aside.
Melt butter n a large saucepan over medium heat. Add the onion and saute until softened, about 8 to 10 minutes.
Add the broccoli, quinoa and chicken stock into the saucepan. Cover and reduce the heat to low. Simmer for about 18 minutes, until quinoa is tender.
Puree the cooked mixture with a hand blender or cool slightly and pure in 2 batches in a blender of food processor.
Return the soup to the saucepan and add the cream.
Season with salt and pepper.
Reheat the soup on low heat, being careful not to boil it. When the soup is hot, stir in the cheese until just melted and serve immediately.

Nutrition Facts : Calories 479.3, Fat 40.9, SaturatedFat 25.2, Cholesterol 136.8, Sodium 255.9, Carbohydrate 18.1, Fiber 3.2, Sugar 3.1, Protein 12.9

EASY BROCCOLI QUINOA SOUP

Easy Broccoli Quinoa Soup image

This kid-friendly soup is a tad sweet and, perhaps best of all, easy for little hands to spoon up without making a big mess.

Provided by mrs.embee

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
½ onion, diced
2 cloves garlic, minced
2 cups broccoli florets
2 cups water
1 cup quinoa
2 cubes chicken bouillon
1 (12 fluid ounce) can fat-free evaporated milk
1 tablespoon all-purpose flour
salt and ground black pepper to taste

Steps:

Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 29.9 g, Cholesterol 2.5 mg, Fat 4.2 g, Fiber 3.5 g, Protein 9.6 g, SaturatedFat 0.4 g, Sodium 470 mg, Sugar 7.9 g

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