Broccoli-Quinoa Soup With Turmeric and Ginger

Why You’ll Love This Recipe

I love this soup because it strikes the perfect balance between hearty and healing. The quinoa adds substance and plant-based protein, while the broccoli provides freshness and a burst of green. Turmeric and ginger bring aromatic spice, and the coconut milk rounds it all out with creaminess. A drizzle of chile oil at the end gives it a kick that cuts through the richness. It’s ideal for chilly nights or whenever I want something comforting but still light and bright.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Broccoli florets

• Quinoa

• Fresh ginger

• Ground turmeric

• Garlic

• Onion

• Olive oil

• Vegetable broth or stock

• Coconut milk

• Salt and black pepper

• Chile oil (for serving, optional but recommended)

directions

1. I start by rinsing the quinoa thoroughly under cold water and setting it aside.

2. In a large pot, I heat olive oil and sauté chopped onion until soft, then add the garlic, ginger, and turmeric, cooking until fragrant.

3. I stir in the rinsed quinoa and pour in the vegetable broth, bringing the mixture to a simmer.

4. After about 10 minutes, I add the broccoli florets and continue to cook until the quinoa is tender and the broccoli is just cooked through, about another 10–15 minutes.

5. I pour in the coconut milk and stir everything together, letting it gently heat without boiling.

6. I season with salt and pepper to taste and ladle the soup into bowls, finishing each serving with a drizzle of chile oil for color and heat.

Servings and timing

This recipe makes about 4 servings and takes a total of 40 minutes—10 minutes for prep and 30 minutes of cook time.

Variations

• I sometimes blend part of the soup for a creamier consistency, leaving some broccoli florets and quinoa whole for texture.

• For extra protein, I add a can of chickpeas or white beans during the simmering step.

• I swap in kale or spinach for part of the broccoli when I want more leafy greens.

• If I’m craving extra spice, I use fresh chopped chiles in the base or double up on the chile oil drizzle.

storage/reheating

I store leftovers in the fridge for up to 3 days. Since quinoa continues to absorb liquid, I always thin the soup with a splash of water or broth when reheating. I reheat it gently on the stovetop or in the microwave until warmed through, then finish with fresh chile oil before serving again.

FAQs

Can I use frozen broccoli?

Yes, I can. I add it straight to the pot without thawing—just adjust the cooking time slightly so it heats through properly.

What type of quinoa works best?

I usually use white or tri-color quinoa. Red quinoa works too but may take a bit longer to cook and has a slightly firmer texture.

Is the chile oil necessary?

Not strictly, but I highly recommend it. It brings contrast and depth to the creamy soup and really enhances the flavor.

Can I make this soup in advance?

Yes, I often make it a day ahead. I just store it without the chile oil and thin it with extra broth when reheating.

Is this soup freezer-friendly?

It freezes well, though the texture may thicken. I portion it into airtight containers, freeze, and thaw overnight before reheating and adjusting the consistency.

Conclusion

Broccoli-Quinoa Soup With Turmeric and Ginger is one of my favorite ways to eat clean without sacrificing comfort. With its golden color, nourishing ingredients, and layered flavors, it’s a recipe I return to again and again. Whether I need a reset meal or something cozy on a busy night, this soup always delivers warmth and satisfaction.

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