Looking for a nourishing bowl of comfort that's both hearty and healthy? Our Broccoli Quinoa Soup recipe is just what you need! In just about 40 minutes, you'll learn how to whip up this creamy, flavorful soup combining the goodness of vibrant broccoli with the protein-packed punch of quinoa. It's a smooth, delightful blend perfect for cozy family dinners or energizing your lunch routine.
I love it when nutritious meets delicious! If you do, too, say hello to your new kitchen favorite.
Broccoli Quinoa Soup packs a powerhouse of nutrients and is loaded with flavor!
It has become our go-to for those nights when we want something light yet satisfying, and trust me, it has never disappointed.
Ingredients
- Olive Oil: Feel free to use avocado oil or your favorite cooking oil.
- Red Onion: Yellow onions can be used for a slightly different but still delicious base.
- Sea Salt and Black Pepper: Adjust to your liking.
- Quinoa: Cook it on the stovetop, in an Instant Pot, or rice cooker.
- Minced Garlic: Garlic powder can be used in a pinch, though fresh is best.
- Vegetable Broth: Use homemade or low-sodium broth to control the salt. Chicken broth works well as a non-vegetarian option with a rich flavor.
- Chopped Broccoli: You can buy prechopped to save on time.
- Russet Potato: Thickens the soup naturally.
- Spinach: Adds a pop of color and iron. Kale is a hearty substitution that stands up well in soups.
- Tahini: Lends a creamy texture and nuttiness.
- Cayenne Pepper: For a hint of heat. If spice isn’t your thing, simply skip it.
- Sharp Cheddar Cheese or Daiya Cheddar Shreds: Nutritional yeast is a great option for a vegan alternative that still gives you that cheesy vibe.
Reader review
"I froze it, thawed it out, warmed it up as usual, and it was just as delicious as before freezing." —Natalie
Tips and Tricks
- The Secret Ingredient - Tahini: When I first experimented by swirling in tahini, it was a game-changer. It adds a creamy texture and a slight nutty flavor that makes this soup stand out. If tahini isn’t in your pantry, feel free to omit it.
- Spice to Your Liking: A pinch of cayenne pepper can really elevate the soup, but if you’re like my little ones and prefer less “kick,” feel free to adjust or omit.
- Garnish Galore: Don’t skip the garnish! A little sprinkle of extra cheese, a few roasted quinoa grains, or a dollop of Greek yogurt adds that extra touch at the end.
- Leftovers: If you’re lucky enough to have leftovers, this soup stores beautifully. You can keep it in the fridge for up to four days or freeze it for up to three months.
You May Also Like
- Garlic Tomato Soup: A hearty hug in a bowl, this Garlic Tomato Soup brings the comforting flavors of home right to your kitchen, with a garlicky twist that my family can't get enough of.
- Cream of Celery Soup: Skip the cans and make your own! It's easy and so delicious.
- Slow Cooker Tortellini Soup: Talk about a weeknight lifesaver! This one deserves to be a cool weather habit.
- Healthy Butternut Squash Soup: When I’m looking for a touch of autumn no matter the season, this Healthy Butternut Squash Soup is my absolute favorite.
Broccoli Quinoa Soup
Ingredients
- 2 tablespoons olive oil
- 1 red onion chopped fine
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup quinoa rinsed
- 2 teaspoons minced garlic
- 7 cups vegetable broth homemade or low sodium
- 5 cups chopped broccoli
- 1 russet potato peeled and chopped
- 6 ounces Spinach
- 2 tablespoons tahini
- 1 teaspoon sea salt more or less to taste
- ½ teaspoon fresh ground black pepper
- ⅛ teaspoon cayenne pepper
- 1 cup sharp cheddar cheese or Daiya cheddar shreds
Instructions
- Heat olive oil in a large stock pan. Add onion, salt and pepper and cook for 10 to 12 minutes, until tender. Add quinoa and garlic and stir for one to two minutes. Add in vegetable broth, broccoli and potato. Bring to a simmer and reduce heat to low. Cover and cook for 35 minutes. Remove cover and add spinach, tahini, salt and peppers. Cook until spinach is wilted.
- Remove from heat, and allow to cool. When cool enough to handle, transfer to a blender and puree in batches. Return to the pan and heat to low, add cheese and cook until melted.
Lynn @ The Actor's Diet
I've never added Tahini to soup before - love this idea!
Caren
I made this soup with brown rice and parsnip instead of potato it came out amazing . Thanks for the idea good winter soup.
Karen
Can this soup be frozen?
Natalie
Oh yes, I froze it, thawed it out, warmed it up as usual, and it was just as delicious as before freezing.
Robert Steven Vande Vrede
I love this soup because it is nutritious. As I do not make much money I freeze the remainder and eat it latter. It is great with a good bread. It does give me some gas though.