Broccoli-Quinoa Soup with Turmeric and Ginger

Turmeric and ginger deliver complex, comforting flavors. They work together in this recipe to bring warmth, earthiness, smokiness and spice to this hearty soup. Often a salad ingredient, quinoa proves its versatility here, providing a fiber rich and protein-packed foundation. The quinoa will continue to absorb the broth once the cooking is complete, so serve immediately for the ideal broth-to-quinoa ratio. (However, if you plan to prepare this soup ahead of time, you can simply thin it out with a little water or stock once you’ve reheated it.) There’s a lovely finishing touch: The chile oil cuts through the richness of the coconut milk and adds to the vibrant colors of this dish. Turmeric and ginger are strongly anti-inflammatory, broccoli provides loads of vitamins and antioxidants.

Makes: 4 servings
Time to cook: 40 minutes (10 minutes prep time, 30 minutes cook time)

Ingredients

· Extra-virgin olive oil

· 1 medium yellow onion, finely diced

· 1 (2-inch) piece fresh ginger, peeled and finely chopped

· 2 garlic cloves, finely chopped

· 1 cup white quinoa

· 1½ teaspoons ground turmeric

· Salt and pepper

· 4 to 5 cups vegetable stock

· 1 head broccoli (about 12 ounces)

· 1 (14-ounce) can coconut milk

· Handful of cilantro, for serving

· Chile oil, for serving

Cooking 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.

Nutrition per serving
470 calories; 31 grams fat; 20 grams saturated fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 11 grams protein; 1225 milligrams sodium

Recipe by Hetty Lui McKinnon, NY Times Cooking

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