This Roasted Broccoli Quinoa Chowder is the the BOMB. First time I made it we were licking our bowls. Second time too, if I’m being honest.
This is one of those recipes that works great with leftovers. My kind of meal prepping mean tossing pans of veggies in the oven, just a little simple salt and pepper on them and roasting till just fork tender. I’ll also make a pot or two of grains. Having that done means you can make a weeknight soup, like this Roasted Broccoli Quinoa Chowder, in minutes.
Keys to this soup are:
- 1) measurements are all just suggestions, a little more of this, a little of less of that. Taste and adjust to your palette.
- 2) don’t be shy with the ginger and cayenne.
- 3) don’t skimp on the toasted almonds or pepitas- the crunch and saltiness bring it home!
Roasted Broccoli Quinoa Chowder
2 cups broccoli roasted with onions & garlic
1 cup canned coconut milk
1 cup cooked quinoa
2 cups broth
1 tbls fresh ginger
pinch or two of cayenne pepper
Lime quarters & green onions
1/4 cup toasted pepitas or almond slivers (or nut/seeds of choice)
Chunky Non-Blender Version: Rough chop the broccoli, place in a soup pot with 1 cup broth and coconut milk. Finely mince the ginger, add the ginger, cayenne pepper and cooked quinoa to the pot.
Simmer everything together until warm. Taste; adjust seasoning/liquid as desired. Top with remaining sautéed almond slivers and green onions.
Creamy Blender Version: Place the broccoli, 1 cup broth, coconut milk, ginger and cayenne in a blender, process until smooth, adding additional broth as needed to reach desired texture. Stir in a squeeze or two of fresh lime. Taste, adjust seasoning.
Divide cooked quinoa into bowls or mugs, pour soup in. Top with remaining toasted almond slices and green onions.