Broccoli-Quinoa Soup With Turmeric and Ginger

Ingredients

• Extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1(2-inch) piece fresh ginger, peeled and finely chopped
• 2 garlic clove s, finely chopped
• 1 cup white quinoa
• \1 1/2 teaspoon sground turmeric
• Salt and pepper
• 4 to 5 cup svegetable stock
• 1 head broccoli (about 12 ounce s)
• 1(14-ounce) can coconut milk
• Handful of cilantro, for serving
• Chile oil, for serving

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.

Tips

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.