Broccoli-Quinoa Soup With Turmeric and Ginger
This Broccoli-Quinoa Soup With Turmeric and Ginger is a nourishing, anti-inflammatory soup packed with fresh vegetables, creamy coconut milk, and warm spices. With plant-based protein from quinoa and immune-boosting turmeric and ginger, it’s a cozy, healthy meal ideal for detox days or chilly nights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Soup
- Method: Simmered
- Cuisine: Global-Inspired, Vegan
- Diet: Vegan
Ingredients
1 cup broccoli florets
½ cup quinoa, rinsed
1 tbsp fresh ginger, grated
1 tsp ground turmeric
3 cloves garlic, minced
1 medium onion, chopped
2 tbsp olive oil
4 cups vegetable broth or stock
1 cup coconut milk (full-fat or light)
Salt and black pepper, to taste
Chile oil, for serving (optional but recommended)
Instructions
Rinse quinoa thoroughly and set aside.
In a large pot, heat olive oil over medium heat. Sauté chopped onion until soft, about 5 minutes.
Add garlic, ginger, and turmeric. Cook for 1–2 minutes until fragrant.
Stir in quinoa and pour in vegetable broth. Bring to a simmer.
Cook for 10 minutes, then add broccoli florets. Simmer another 10–15 minutes until quinoa is tender and broccoli is just cooked.
Stir in coconut milk and gently heat (do not boil).
Season with salt and pepper to taste.
Ladle into bowls and drizzle with chile oil before serving.
Notes
Blend partially for a creamier texture, leaving some broccoli and quinoa whole.
Add chickpeas or white beans for more protein.
Swap in kale or spinach for added greens.
Adjust spice level with chopped chiles or more chile oil.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
