1 tbsp of olive oil
2 cloves of garlic (I prefer it roasted if possible)
1 sweet onion, chopped
1 cup of quinoa, cooked
2 cups of broccoli heads (I like the frozen PC Organics Broccoli Florets)
4 cups of vegetable broth (I like Pacific Organic Vegetable Broth)
Hemp seeds for garnish
- Heat olive oil in a pan and add the chopped sweet onion, sautéing until starting to brown
- Meanwhile, bring 2 cups of vegetable broth to a boil, add the 1 cup of quinoa, cover and simmer for about 12 minutes or until all the liquid is absorbed. I stir it a few times in between.
- In a high speed blender, add the sautéed onion, garlic, broccoli, and remaining 2 cups of vegetable broth. Puree until it reaches a smooth consistency.
- I have a Viatmix, which will actually heat the soup up as it blends, however you can also just switch the soup over to a pot and heat it up
- Add in as much of the cooked quinoa as you like into the soup.
- I put in between 1 1/5 to 2 cups of cooked quinoa. Refrigerate the rest of the cooked quinoa and use it as a substitute for rice, or sprinkle on salad.
- Pour soup into a bowl and sprinkle with hemp seeds
Benefits of this soup include:
Broccoli: All cruciferous veggies (such as cauliflower, cabbage, kale) contain cancer-fighting properties, including sulforaphane, which boosts the body’s protective enzymes and flushes out cancer-causing chemicals
Garlic and Onion: These are part of the Allium family which is rich in something called allicin – this helps the body remove toxins, enhances immune function, reduce blood clotting and lowers blood pressure
Quinoa: High in protein
Hemp seeds: These little seeds are a complete protein that is easily digested and an excellent source of omegas, vitamins and minerals.