Description
Turmeric and ginger bring deep, earthy warmth to this hearty Broccoli-Quinoa Soup With Turmeric and Ginger. Coconut milk adds creaminess, while quinoa offers protein-rich substance in a comforting, vibrant dish.
Ingredients
- Extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 1 (2-inch) piece fresh ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 1 cup white quinoa
- 1½ teaspoons ground turmeric
- Salt and pepper
- 4 to 5 cups vegetable stock
- 1 head broccoli (about 12 ounces)
- 1 (14-ounce) can coconut milk
- Handful of cilantro, for serving
- Chile oil, for serving
Instructions
1. Heat a large pot or Dutch oven over medium. When hot, add 1 tablespoon of olive oil and the onion and cook until softened, 3 to 4 minutes. Add the ginger and garlic and stir until fragrant and soft, about 2 minutes. Add the quinoa, turmeric and 1 teaspoon of salt; stir to coat the grains.
2. Stir in 4 cups of vegetable stock, bring to a simmer over high heat, then reduce to medium-low. Cover and cook until the quinoa is swollen and tender, about 15 minutes.
3. Meanwhile, cut the broccoli head into small florets. If there is a stalk, remove the woody skin and then slice it into disks.
4. Add the broccoli and coconut milk to the soup and stir. Simmer until the broccoli is just tender but still bright green, 4 to 5 minutes. This is a thick soup, but you can add more stock to thin it out to taste, if desired. Season with salt and lots of pepper.
5. Ladle into bowls, top with cilantro and drizzle with chile oil. Serve immediately.
Notes
Serve immediately for the best broth-to-quinoa ratio. If making ahead, add more stock or water when reheating to loosen the consistency. Chile oil adds a flavorful kick and beautiful color contrast.