Broccoli-Quinoa Soup With Turmeric and Ginger

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(1,161)
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
  • teaspoons 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
1,161 user ratings
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Comments

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.

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.

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!

I read the comments and adjusted the following: used chicken stock, added about two more cups of stock than called for, added a squirt of lime at the end before serving, and used dollops of Momofuku’s Black Truffle chili crunch that we had on hand. It was just absolutely gorgeous and will be adding to regular rotation. I used full fat coconut milk and thought the end result was quite hearty and substantial. The flavors were very Tom Kha Gai-esque, in my opinion, which I love! It also came together quite quickly. Oh, be sure to do the work of cutting the broccoli florets into small, bite-sized portions so that you don’t have broccoli stems hanging off the sides of your spoon. Enjoy!

This has the same flavor profile as NYT's famous "Spiced Chickpea Stew With Coconut and Turmeric." (Search for it - it's one of NYT's BEST recipes!) Knowing how much I love that recipe, I knew I would like this...although the texture is quite a bit different. I used half broccoli and half thinly sliced Brussels Sprouts, which worked great. It was DELICIOUS and super healthy! Be sure to rinse the quinoa, and don't skimp on the chili oil - it needs a bit of heat.

I added the 1/2 cup red lentils as suggested by some. Used 5 cups of liquid. It turned out a bit thick. I would suggest using more liquid if adding the lentils. Added some chard with Broccoli. The cilantro, lime and Chile oil made this dish.

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