Ingredients
olive oil
1 medium onion (finely diced)
1 (2-inch) piece ginger (peeled and finely chopped)
2 cloves garlic (finely chopped)
1 cup quinoa
1 1/2 tsp. turmeric
salt and pepper
4 - 5 cup vegetable stock
1 head broccoli
1 (14-ounce) can coconut milk
handful cilantro
chile oil
Directions
- 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.
- 2
Add the ginger and garlic and stir until fragrant and soft, about 2 minutes.
- 3
Add the quinoa, turmeric and 1 teaspoon of salt; stir to coat the grains.
- 4
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.
- 5
Cut the broccoli head into small florets. If there is a stalk, remove the woody skin and then slice it into disks.
- 6
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.
- 7
Season with salt and lots of pepper.
- 8
Ladle into bowls, top with cilantro and drizzle with chile oil. Serve immediately.