Creamy Broccoli and Quinoa Soup

Ingredients 0/13

Step 1

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

Step 2

Meanwhile, heat some oil in a large pot over medium heat. Toss in the chopped onion and cook, stirring occasionally, until it becomes soft and translucent—this usually takes around 5 minutes. Then add the vegetable stock, broccoli, sweet potato, and a pinch of salt. Bring everything up to a boil, then turn the heat down and let it simmer until the broccoli and sweet potato are really tender, about another 15 to 20 minutes.

Step 3

Take the pot off the heat, and use an immersion blender to puree the soup until it’s smooth and creamy. Stir in a little nutmeg, garam masala, and pepper to give it some warmth and depth.

Step 4

Blend the cashews with half a cup of water in a high-speed blender until completely smooth. Pour this creamy cashew mixture back into the soup and heat it gently until it just starts to boil.

Step 5

To serve, spoon about a third of a cup of the cooked quinoa into the center of each bowl and ladle the soup around it. Enjoy!