Broccoli Quinoa Cream Soup

Ingredients

• 2 cups water (Optional)
• 1 cup quinoa, or more to taste
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 4 cups homemade vegetable stock
• 4 cups chopped broccoli
• 1 sweet potato, peeled and cut into 1-inch pieces
• salt to taste
• 1 pinch ground nutmeg, or to taste
• 1 pinch garam masala, or to taste
• 1 pinch ground pepper to taste
• Cashew Cream:
• ½ cup water (Optional)
• 2 ounces raw cashews (Optional)

Step 1

Bring 2 cups of water and the quinoa to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover, and let it simmer until the quinoa is nice and tender, about 15 to 20 minutes.

Step 2

While the quinoa is cooking, heat some oil in a large pot over medium heat. Toss in the chopped onion and cook it, stirring now and then, until it’s soft and translucent—around 5 minutes. Then add the vegetable stock, broccoli, sweet potato, and a pinch of salt. Bring everything to a boil, then lower the heat and let it simmer until the veggies are really tender, which should take another 15 to 20 minutes.

Step 3

Once the veggies are soft, take the pot off the heat and use an immersion blender to puree the soup until it’s nice and smooth. Stir in a little nutmeg, garam masala, and some pepper to taste.

Step 4

Blend the cashews with half a cup of water in a high-speed blender until you get a creamy mixture. Pour this into the soup and bring it back to a gentle boil to combine all the flavors.

Step 5

When you’re ready to serve, spoon about a third of a cup of the cooked quinoa into the center of each bowl and ladle the creamy soup around it. Enjoy!