Broccoli-Quinoa Soup With Turmeric and Ginger

By Hetty Lui McKinnon

Published Jan. 23, 2025

Broccoli-Quinoa Soup With Turmeric and Ginger
Linda Xiao for The New York Times. Food Stylist: Judy Kim.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(2,011)
Comments
Read comments

Turmeric and ginger are generous ingredients: You need only a little of each to deliver plenty of complex, comforting flavors. They work together in this recipe to bring warmth, earthiness, smokiness and spice to this hearty soup. Often a salad ingredient, quinoa proves its versatility here, providing a substantial and protein-packed foundation. The quinoa will continue to absorb the broth once the cooking is complete, so serve immediately for the ideal broth-to-quinoa ratio. (However, if you plan to prepare this soup ahead of time, you can simply thin it out with a little water or stock once you’ve reheated it.) There’s a lovely finishing touch: The chile oil cuts through the richness of the coconut milk and adds to the vibrant colors of this dish.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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.

Powered by

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Ladle into bowls, top with cilantro and drizzle with chile oil. Serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
2,011 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Beth

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.

Molly

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.

Valentina

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!

Traycee W

I liked this, but only one bowl - didn't save leftovers. The coconut milk gives it a richness that was a little too much for my liking.

Meghan

A hearty, delicious, and highly “riffable” dish that’s even better the next day. The cilantro and chili oil are key and agree with others here that a squeeze of lime adds a welcome bright note. I also took things in a Thai direction with a few dashes of fish sauce for a salty, umami punch, and tried chili crisp on leftovers which was top-notch. To make this a soup, I ended up having to add quite a bit more liquid than called for (otherwise it’s more of a “quinoasotto”) but this didn’t sacrifice flavor at all. Will definitely be making again, next time perhaps with a can of chickpeas.

Connie

Followed the suggestions of others and sautéed the broccoli. Plus used chicken broth and added a can of chick peas. It was still a bit bland so I added cumin for the win. It was delicious! Would make again soon.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.