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broccoli, cheese & quinoa soup

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Author: Cait

Ingredients

  • 2 tablespoons butter
  • 1 small onion, diced
  • 3-4 heads broccoli, stems removed and roughly chopped
  • 2-3 cloves garlic, minced
  • 1 1/4 teaspoons ground mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon baking soda baking soda simply makes the broccoli cook faster speeding up the cook time of the dish!
  • 3 cups water
  • 2 cups low-sodium vegetable broth
  • 2 handfuls fresh baby spinach
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup fresh parmesan cheese, finely shredded
  • 2 cups cooked quinoa
  • salt & freshly ground black pepper, to taste

Instructions

  • Add butter to a large Dutch oven over medium-high heat.
  • Once butter is melted, add onion, garlic, broccoli, ground mustard and cayenne and stir.
  • Add 1 cup of water and baking soda to the pot, stir and lower the heat to a simmer. Cover the Dutch oven with a lid and let broccoli cook until soft (about 20 minutes).
  • Once broccoli is soft, bring heat back up to medium-high and add remaining 2 cups of water and all the vegetable broth, stirring to combine.
  • Once mixture is gently bubbling, add spinach and stir. When spinach is wilted, add cheese to the mixture and continue to stir. Add salt & freshly ground black pepper to taste.
  • Using an immersion blender, blend until smooth and creamy.  Fold in cooked quinoa and stir to combine.
  • Top with crackers or homemade croutons and additional cheese as desired.