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+ servings

Broccoli Spinach Quinoa Soup

This Broccoli Spinach Quinoa soup is packed with nutrition and so delicious. You can easily make it vegan by substituting Daiya shreds for the cheese.
Course Soup
Cuisine American, Gluten Free, Healthy, Quinoa
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 251kcal


  • 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
  • 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
  • teaspoon cayenne pepper
  • 1 cup sharp cheddar cheese or Daiya cheddar shreds


  • 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.


Servings 10, Calories 212, Fat 10.3g, Carbohydrates 19.7g, Protein 11.4g, Cholesterol 12mg, Sodium 1010mg, Fiber 3.7g, Sugars 2g, WW Points 5


Calories: 251kcal | Carbohydrates: 28g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 1531mg | Potassium: 580mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2940IU | Vitamin C: 59.6mg | Calcium: 173mg | Iron: 2.5mg