Cream of Broccoli Soup with Quinoa

Name: Cream of Broccoli Soup with Quinoa
Total time: 70
Yield: 4
Ingredients: 2 cups water (Optional); 1 cup quinoa, or more to taste; 1 tablespoon vegetable oil; 1 large onion, chopped; 4 cups homemade vegetable stock; 4 cups chopped broccoli; 1 sweet potato, peeled and cut into 1-inch pieces; salt to taste; 1 pinch ground nutmeg, or to taste; 1 pinch garam masala, or to taste; 1 pinch ground pepper to taste; ½ cup water (Optional); 2 ounces raw cashews (Optional)

Recipe by Curt Stockford from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

4 servings

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2 cups water (Optional)
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1 cup quinoa, or more to taste
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1 tablespoon vegetable oil
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1 large onion, chopped
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4 cups homemade vegetable stock
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4 cups chopped broccoli
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1 sweet potato, peeled and cut into 1-inch pieces

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salt to taste
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1 pinch ground nutmeg, or to taste
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1 pinch garam masala, or to taste
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1 pinch ground pepper to taste
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½ cup water (Optional)
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2 ounces raw cashews (Optional)

Instructions

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.