Broccoli–Quinoa Cream Soup

1. 1

   In a saucepan, bring 2 cups water and quinoa to a boil. Lower the heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes.

2. 2

   Heat oil in a heavy 4-quart pot. Add the onion and cook, stirring, until translucent, about 5 minutes. Stir in the vegetable stock, broccoli, sweet potato, and salt. Bring the soup to a boil, then reduce the heat and simmer until the broccoli and sweet potato are very tender, 15 to 20 minutes.

3. 3

   Take the soup off the heat. Use a hand-held immersion blender to puree until smooth. Season with nutmeg, garam masala, and pepper.

4. 4

   In a high-speed blender, combine 1/2 cup water and cashews and puree until smooth.

5. 5

   Pour the cashew mixture into the soup and bring it to a boil.

6. 6

   Place 1/3 cup cooked quinoa in the center of each serving bowl and ladle the soup around the quinoa.

• Calories 425.13 kcal High
• Protein 14.39 g Good Source
• Carbs 65.31 g Moderate
• Total Fat 13.1 g Moderate
• Saturated Fat 1.74 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.06 mg Low Source
• Sodium 187.98 mg Moderate
• Fiber 9.81 g Good Source
• Sugar 13.87 g High
• Added Sugar 4.97 g Moderate
• Calcium 127.71 mg Low Source
• Iron 4.45 mg Good Source
• Potassium 596.27 mg Moderate
• Vitamin A 836.45 mcg_rae Good Source
• Vitamin C 124.09 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Onions 🧅