Easy Broccoli Quinoa Soup Recipes

Steps:

• Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 20 minutes.
• Heat oil in a heavy 4-quart pot. Add onion; cook and stir until translucent, about 5 minutes. Stir in vegetable stock, broccoli, sweet potato, and salt. Bring soup to a boil; reduce heat and simmer until broccoli and sweet potato are very tender, 15 to 20 minutes.
• Remove soup from the heat. Puree with a hand-held immersion blender until smooth. Season with nutmeg, garam masala, and pepper.
• Combine 1/2 cup water and cashews in a high-speed blender; puree until smooth.
• Pour cashew mixture into the soup and bring to a boil.
• Place 1/3 cup cooked quinoa in the center of each serving bowl; ladle soup around quinoa.

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
• Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.

Steps:

• Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.
• Steam the broccoli for 1 to 2 minutes, just until crisp-tender.
• Heat the quinoa and divide among 6 soup bowls. Add the tofu, steamed broccoli and radish julienne to the bowls and ladle in the hot broth. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on.

Steps:

• Separate the broccoli into smaller, bite-sized pieces and set aside.
• Melt butter n a large saucepan over medium heat. Add the onion and saute until softened, about 8 to 10 minutes.
• Add the broccoli, quinoa and chicken stock into the saucepan. Cover and reduce the heat to low. Simmer for about 18 minutes, until quinoa is tender.
• Puree the cooked mixture with a hand blender or cool slightly and pure in 2 batches in a blender of food processor.
• Return the soup to the saucepan and add the cream.
• Season with salt and pepper.
• Reheat the soup on low heat, being careful not to boil it. When the soup is hot, stir in the cheese until just melted and serve immediately.

Steps:

• First, cook your quinoa according to the directions on the package. I cooked mine by combining 1/2 cup of quinoa with 1 cup of boiling water, then letting it come to a boil, and simmering, covered for about 15 minutes. Once the quinoa has absorbed all the water (this shouldn't take longer than 15 minutes), put it on a plate and let it cool completely.
• Next, saute your diced onion until it's soft and translucent. Set aside and let cool completely. Cook your broccoli until it has softened a little bit, then let it cool as well. Once the broccoli has cooled completely, dice it into small pieces.
• Now that you have everything ready, in a large bowl, mix all the ingredients together, leaving the egg until the end. Mix well so you have a smooth, wet mixture that will allow you to make patties that will stick together.
• Heat some olive oil in a pan, and make your patties. I made each using 1/4 cup of the mixture. Just make a ball out of the mixture, and squash it down a little bit. Cook each patty for about 7 - 8 minutes on each side on medium heat. You want the patty to develop a crust, but not to burn, so watch them carefully. Let cool for a couple of minutes before eating.
• Enjoy!