Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
45 mins
total:
1 hr 10 mins
prep:
25 mins
Servings:
4
Yield:
4 servings
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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; protein 13.8g; carbohydrates 60.9g; fat 13.3g; sodium 578.7mg. Full Nutrition
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