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Broccoli Quinoa Soup

URL: https://wendypolisi.com/broccoli-spinach-quinoa-soup/

Ingredients

The base

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped fine
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup quinoa, rinsed
  • 2 teaspoons minced garlic

The soup

  • 7 cups vegetable broth
  • 5 cups chopped broccoli
  • 1 medium russet potato, peeled and chopped
  • 6 ounces spinach

The flavorings

  • 2 tablespoons tahini
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • ⅛ teaspoon cayenne pepper

The garnish

  • 1 cup sharp cheddar cheese or Daiya cheddar shreds

Instructions

  1. Heat olive oil in a large stock pan.
  2. Add onion, salt, and pepper, and cook until tender.
  3. Stir in quinoa and garlic, cooking for 1-2 minutes.
  4. Add vegetable broth, broccoli, and potato; bring to a simmer.
  5. Cover and cook on low heat for 35 minutes.
  6. Remove cover and add spinach, tahini, salt, and peppers; cook until spinach wilts.
  7. Allow to cool slightly, then puree the soup in batches.
  8. Return to the pan, heat on low, and stir in cheese until melted.

Nutrition Facts (estimated)

Servings
8
Calories
254
Total fat
12g
Total carbohydrates
28g
Total protein
11g
Sodium
713mg
Cholesterol
14mg

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