Asian-inspired · Mains
Broccoli-Quinoa Soup With Turmeric and Ginger
A hearty, golden soup with quinoa, broccoli, coconut milk, turmeric, and ginger, finished with chile oil.
Ingredients
Serves 4- Extra-virgin olive oil
- 1 mediumyellow onion, finely diced
- 1(2-inch) piece fresh ginger, peeled and finely chopped
- 2garlic cloves, finely chopped
- 1 cupwhite quinoa
- 1 ½ tspground turmeric
- Salt and pepper
- 4to 5 cups vegetable stock
- 1 headbroccoli
- 1 cancoconut milk
- of cilantro, for serving
- Chile oil, for serving
Method
- 01
Heat a large pot over medium. Add 1 tbsp olive oil and the onion; cook until softened, 3 to 4 minutes. Add ginger and garlic; stir until fragrant and soft, about 2 minutes. Add quinoa, turmeric, and 1 tsp salt; stir to coat.
- 02
Stir in 4 cups vegetable stock, bring to a simmer over high, then reduce to medium-low. Cover and cook until quinoa is swollen and tender, about 15 minutes.
- 03
Meanwhile, cut broccoli into small florets. If there is a stalk, peel and slice into disks.
- 04
Add broccoli and coconut milk; stir. Simmer until broccoli is just tender but still bright green, 4 to 5 minutes. Add more stock to thin if desired. Season with salt and lots of pepper.
- 05
Ladle into bowls, top with cilantro, and drizzle with chile oil. Serve immediately.