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Broccoli-Quinoa Soup With Turmeric and Ginger

By Hetty Lui McKinnon

Published Jan. 23, 2025

Broccoli-Quinoa Soup With Turmeric and Ginger
Linda Xiao for The New York Times. Food Stylist: Judy Kim.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(1,274)
Comments
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Turmeric and ginger are generous ingredients: You need only a little of each to deliver plenty of complex, comforting flavors. They work together in this recipe to bring warmth, earthiness, smokiness and spice to this hearty soup. Often a salad ingredient, quinoa proves its versatility here, providing a substantial and protein-packed foundation. The quinoa will continue to absorb the broth once the cooking is complete, so serve immediately for the ideal broth-to-quinoa ratio. (However, if you plan to prepare this soup ahead of time, you can simply thin it out with a little water or stock once you’ve reheated it.) There’s a lovely finishing touch: The chile oil cuts through the richness of the coconut milk and adds to the vibrant colors of this dish.

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Ingredients

Yield:4 servings
  • Extra-virgin olive oil
  • 1medium yellow onion, finely diced 
  • 1(2-inch) piece fresh ginger, peeled and finely chopped 
  • 2garlic cloves, finely chopped 
  • 1cup white quinoa
  • 1½teaspoons ground turmeric 
  • Salt and pepper 
  • 4 to 5cups vegetable stock 
  • 1head broccoli (about 12 ounces)
  • 1(14-ounce) can coconut milk
  • Handful of cilantro, for serving
  • Chile oil, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

470 calories; 31 grams fat; 20 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 11 grams protein; 1225 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Add the ginger and garlic and stir until fragrant and soft, about 2 minutes. Add the quinoa, turmeric and 1 teaspoon of salt; stir to coat the grains.

  2. Step 2

    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.

  3. Step 3

    Meanwhile, cut the broccoli head into small florets. If there is a stalk, remove the woody skin and then slice it into disks.

  4. Step 4

    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. This is a thick soup, but you can add more stock to thin it out to taste, if desired. Season with salt and lots of pepper.

  5. Step 5

    Ladle into bowls, top with cilantro and drizzle with chile oil. Serve immediately.

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Ratings

5 out of 5
1,274 user ratings
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Comments

Beth

This is really good and quite pretty. I don’t love coconut milk so I subbed unflavored oat milk. I added cubed extra firm tofu for a complete dish. Served with whole grain toast lathered with good butter for a perfect cold night dinner.

Molly

I love the base of this soup. That said, I think I'd prefer it with a vegetable other than broccoli. I feel like the texture of the broccoli didn't work with the quinoa. Maybe something mushier, like sweet potato, cauliflower, or potato? Or simply greens. I love Hetty Lui McKinnon's recipes, knowing that they are versatile.

Valentina

We had this soup on a very cold and grim Sunday night, and we loved the flavours! The broccoli and the cilantro added a perfect crunch! We’ll have this dish on rotation!

Kelly

Excellent. Kept quinoa separate and added as I reheated. I hadn’t used chili crisp before, it is quite spicy but a little bit added a nice touch. Used two teaspoons of turmeric and a generous amount of ginger. Only used 1/2 teaspoon of salt. Grocery story out of broccoli and broccolini worked well.

Taylor

Made this with romanesco from our CSA instead of broccoli. Delicious!! The quinoa really soaks up the broth so it was less of a soup and more of a porridge the next day.

Erin

This was just ok for me. I appreciate that it’s easy to pull together with a short ingredient list of pantry staples, and it has broccoli and quinoa for plant-based protein. I’m not rushing to make it again, though.

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