Broccoli-Quinoa Soup With Turmeric and Ginger
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.
Ingredients
- Extra-virgin olive oil
- 1 medium yellow onion
- 1 piece fresh ginger
- 2 garlic cloves
- 1 cup white quinoa
- 1 1/2 teaspoons ground turmeric
- Salt and pepper
- 4 to 5 cups vegetable stock
- 1 head broccoli
- 1 can coconut milk
- Handful of cilantro
- Chile oil
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.