Broccoli-Quinoa Soup With Turmeric and Ginger
Published Jan. 23, 2025
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Extra-virgin olive oil
- 1medium yellow onion, finely diced
- 1(2-inch) piece fresh ginger, peeled and finely chopped
- 2garlic cloves, finely chopped
- 1cup white quinoa
- 1½teaspoons ground turmeric
- Salt and pepper
- 4 to 5cups vegetable stock
- 1head broccoli (about 12 ounces)
- 1(14-ounce) can coconut milk
- Handful of cilantro, for serving
- Chile oil, for serving
Nutritional analysis per serving (4 servings)
470 calories; 31 grams fat; 20 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 11 grams protein; 1225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Meanwhile, cut the broccoli head into small florets. If there is a stalk, remove the woody skin and then slice it into disks.
- Step 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.
- Step 5
Ladle into bowls, top with cilantro and drizzle with chile oil. Serve immediately.
Private Notes
Comments
This is really good and quite pretty. I don’t love coconut milk so I subbed unflavored oat milk. I added cubed extra firm tofu for a complete dish. Served with whole grain toast lathered with good butter for a perfect cold night dinner.
I love the base of this soup. That said, I think I'd prefer it with a vegetable other than broccoli. I feel like the texture of the broccoli didn't work with the quinoa. Maybe something mushier, like sweet potato, cauliflower, or potato? Or simply greens. I love Hetty Lui McKinnon's recipes, knowing that they are versatile.
We had this soup on a very cold and grim Sunday night, and we loved the flavours! The broccoli and the cilantro added a perfect crunch! We’ll have this dish on rotation!
I followed the recipe as written except I had red quinoa on hand so substituted that. I thought it was tasty and enjoyed it. However, the following day when I looked at the remains (most of it, I ate it alone) it was a nasty, erupted, yellow porridge. Not wishing to waste it, I added more broth and water. Day two, still growing!! Ugh. Now I remember why I don’t love quinoa. Of course the color of the broccoli vanished early on, but the continuing expansion of the quinoa made it ridiculous. I tossed it into the compost.
Used homemade chicken broth and some cayenne and it was perfect and soo easy.
The base recipe is good but it is a tad bland. I added more ginger, tofu for more protein, and kale to add more texture. If you’re not vegan or vegetarian, add a bit of fish sauce and it really brings this dish a nice umami flavor. You could also use vegan fish sauce (shitake + water + salt). I finished it off with a splash of lime juice and it was great!