Vegan Broccoli Quinoa Soup

why make this recipe

Vegan Broccoli Quinoa Soup is a warm, nourishing dish that is not just delicious but also packed with nutrients. It is perfect for a light lunch or dinner and can easily satisfy your hunger. The soup combines the richness of broccoli and quinoa while adding a creamy texture with cashew cream. It’s plant-based, gluten-free, and offers a great way to incorporate healthy ingredients into your diet. Plus, it’s easy to make, making it ideal for both busy individuals and families!

how to make Vegan Broccoli Quinoa Soup

Ingredients:

• 2 tablespoons olive oil or avocado oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 5 cups low-sodium vegetable broth
• 6 cups (about 12 oz.) broccoli florets, 2-3 heads
• 1 teaspoon sea salt
• ¾ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon turmeric powder
• ½ cup raw cashews, soaked in water for at least 4 hours
• ¼ cup Bob’s Red Mill nutritional yeast
• 2 teaspoons tapioca flour
• 1 cup cooked Bob’s Red Mill quinoa, cooked according to package directions
• 1 lemon, juiced
• ¾ cup filtered water
• ½ teaspoon kosher salt
• 2 slices gluten-free sourdough bread
• 1 tablespoon olive oil or avocado oil
• Salt + garlic powder, to taste

Directions:

For the soup:

1. In a large pot, heat the olive or avocado oil over medium heat.
2. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 5–7 minutes.
3. Pour in the vegetable broth and add the broccoli florets. Bring to a boil, then reduce the heat to simmer for about 10–15 minutes, or until the broccoli is tender.
4. Add sea salt, garlic powder, onion powder, and turmeric powder. Stir well.
5. In a blender, combine soaked cashews, nutritional yeast, tapioca flour, cooked quinoa, lemon juice, and filtered water. Blend until smooth and creamy.
6. Pour the cashew cream into the soup. Stir and cook for an additional 5 minutes on low heat.

For the croutons:

1. Preheat the oven to 400°F (200°C).
2. Cut the gluten-free sourdough bread into cubes.
3. In a bowl, toss the bread cubes with olive or avocado oil, salt, and garlic powder.
4. Spread them on a baking sheet and bake for about 10-15 minutes or until golden and crispy.

how to serve Vegan Broccoli Quinoa Soup

Serve the Vegan Broccoli Quinoa Soup hot in bowls. Top with crispy croutons for added texture. You can also sprinkle some extra nutritional yeast or fresh herbs on top if desired. Enjoy this wholesome soup with a piece of gluten-free sourdough bread on the side for a complete meal!

how to store Vegan Broccoli Quinoa Soup

You can store any leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, stirring occasionally. If you want to keep it longer, you can freeze the soup in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

tips to make Vegan Broccoli Quinoa Soup

• Soak cashews beforehand for a smoother cream.
• Feel free to adjust the spices to match your taste.
• If you want a thicker soup, simply add more blended cashew cream or reduce the amount of broth.
• Don’t skip the croutons – they add a delightful crunch to the soup.

variation

You can add other vegetables, such as spinach or kale, for extra nutrients. If you want a bit of heat, consider adding red pepper flakes or jalapeños.

FAQs

1. Can I use a different type of broth?
Yes! You can use any vegetable broth, or even homemade broth, for this recipe.

2. Is the cashew cream necessary?
While the cashew cream adds a rich texture, you can omit it for a lighter soup. You may want to add a splash of coconut milk for creaminess.

3. Can I use frozen broccoli?
Yes! Using frozen broccoli is a great time saver. Just add it to the pot while cooking, and it will cook down quickly.