Vegan Quinoa Broccoli Soup should really be named “anything goes” soup or “whatever you have” soup. The reality is we have made this soup hundreds of times in restaurants and the ingredients have never been exactly the same, but every time it is delicious. How is that possible? We are here to explain.
The main staple ingredients that need to stay in Vegan Quinoa Broccoli soup are really just quinoa and green vegetables. We call it green soup sometimes because more often than not it has some type of spinach, kale, or broccoli. However cauliflower works great too. We like to save the leftover stems from broccoli and cauliflower just for this soup.
How is this different than other bland vegetable soups?
Vegan Quinoa Broccoli soup is unlike its one-dimensional counterparts. There is a not so subtle thing that happens when these ingredients are married. The nuttiness of the quinoa gives earth tones. The fact that it has been pureed and released its starch content gives a creaminess that in blind tasting would lead you to believe it has dairy. The pungent flavors of the brown rice, mushroom, and garlic give a full bodied balance. This soup will leave you feeling better and not weighed down!
If it is so flexible on ingredients what are some other options?
As mentioned we have given a base recipe, but here are a few tips to shake it up depending on what you have in your ridge or pantry:
- Rices- brown rice is healthy but feel free to try others or even blends. We have even used wild rice. This is also a great way to use up small leftover amounts of rice in the fridge. Even if it has dried out some. Wheat berries, farro, and other grains work well too.
- Lentils are great in smaller quantities, as are peas and corn. Just don’t overdo it.
- Zucchini and yellow summer squashes.
- Asparagus
- Kale is a great healthy alternative to spinach.
- Scallions and shallots are great.
- Leftover roasted or grilled vegetables such as eggplant, peppers, and onions work well.
Stay away from these and leave for other styles of soups as they change the flavor profile:
- Cabbages
- Beets
- Carrots
- Corn
- Green Beans
- Arugula
Other tips for a tasty soup
- Make sure to saute the vegetables. Giving a small amount of color adds complexity to the overall flavor profile.
- Don’t be afraid to simmer away. The creaminess comes from fully cooked grains and vegetables. You can add the spinach (or kale) at the end to preserve the color and some flavor, but the grains and other base vegetables are best cooked over a low simmer until almost mushy.
- Feel free to garnish with fried onion or shallot, some spice such as sriracha, or chile oils. You can also add croutons, cheese, etc if desired.
- If you do not have a immersion blender, you can use a conventional blender, just be very careful. Hot liquids tend to jump out of a blender. Make sure to cover with a towel and toggle to slowly start the spinning if possible to prevent burns.
Vegan Quinoa Broccoli Soup
Equipment
Ingredients
- 8 ounces broccoli stems are ok
- 3 ounces white onion rough chop
- 2 ounces spinach
- 2 ounces mushroom rough chop
- 1 ea garlic
- 32 ounces low sodium vegetable broth
- .5 cups brown rice
- 3 tbsp quinoa
- 2 tsp sea salt
- .5 tsp black pepper
- 1 tbsp canola oil
Instructions
- Portion the ingredients. The broccoli, mushrooms, onions, and garlic can be rough chopped since they will be pureed.
- Sautee the vegetables over medium heat with canola oil. Stir occasionally until they are lightly browned, about 5 minutes.
- Add stock, quinoa, and rice. Bring to a simmer and cook, uncovered, about 30 minutes.
- When the grains are soft, puree with immersion blender until creamy and vegetables are smooth. Taste for seasoning and add salt or pepper as needed.
