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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cashew Cream:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

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.

Nutrition Facts

405 calories; 13.3 g total fat; 0 mg cholesterol; 579 mg sodium. 60.9 g carbohydrates; 13.8 g protein; Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
10/28/2019
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. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/28/2019
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. Read More
Rating: 5 stars
12/05/2016
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! Read More
Rating: 5 stars
10/20/2016
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 Read More
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Rating: 4 stars
10/28/2019
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. Read More
Rating: 4 stars
02/04/2017
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. Read More