Cream of Broccoli Quinoa Soup

This Cream of Broccoli Quinoa Soup is an amazing vegan quinoa soup recipe that will leave you satisfied. Perfect for the cooler weather!

Course Soup

Cuisine American, Gluten Free, Quinoa

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 145kcal

If using fresh broccoli, remove and discard tough lower stalk, and peel remaining stalk. Chop stalk and florets into small pieces.
Spray a large skillet with cooking spray and add onion. Cook for 8 to 10 minutes, until tender.
Add water or vegetable stock, broccoli, potato, and some salt and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 15-20 minutes.
Remove soup from heat and save a few florets for garnish. Purée with a hand-held blender until smooth. Or, working in batches, transfer to a standing blender to puree. Never fill your blender more than ½ full. Also, remove the center cup on the two-part lid and cover the opening with a kitchen towel to allow hot air to escape and prevent pressure from building up. Hold the lid down tightly with a towel. Return the soup to the pot and season to taste.
To make cashew cream (optional step), blend 2 ounces of raw cashews with about ½ cup water in high-powered blender until very smooth, and pour into the soup. Bring to boil.
To serve, put a few tablespoons of quinoa into each serving bowl and pour the soup over. Garnish with broccoli florets or fresh dill or parsley. This recipe serves 2-4, depending on the portion size (side dish versus main dish).

Servings 4, Calories 251, Fat 9.1g, Carbohydrates 31.7g, Protein 12.7g, Cholesterol 0mg, Sodium 798mg, Fiber 5.4g, Sugars 4.4g