This is an easy broccoli soup recipe topped with some garlic-quinoa crunch. It’s healthy! It’s vegan and you don’t need that much ingredients! If you have broccoli, onion, celery, zucchini and potato at hand than you’re good to go!

Since we are only at the beginning of the coronavirus crisis, I am cooking a lot of things which I can easily portion and freeze, since I always make more than needed! This broccoli soup is perfect for freezing and the quinoa crunch too! And yes my freezer is more than full, I am currently in discussion with my boyfriend to get another little freezer, which “I” so desperately need but he thinks otherwise

The garlic quinoa crunch is just perfect and so versatile! You can omit the seeds and use the ingredients you have at home like nuts or almonds! And you can use the garlic quinoa crunch not only to top of soups but also salads, meat, everything! It’s soooo good!

Hope you enjoyed this recipe for my delicious vegan broccoli soup!

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Love, Antonia

Broccoli Soup with Garlic Quinoa Crunch

5 from 8 votes

Recipe by Antonia Course: Appetizer, easy to make, few ingredients, Soup, vegan, vegetable for lifeCuisine: healthy, vegan cuisine

Servings

4

Prep time

20

minutes

Cooking time

35

minutes

Calories

418

kcal

This is a fast and easy broccoli soup made with only a few ingredients like zucchini, celery and potato. It's vegan too! Served with the best garlic quinoa crunch!

Cook Mode

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Ingredients

• Broccoli soup

• 2 tbsp 2 olive oil

• 1 1 onion diced

• 2 2 cellery chopped finely

• 2 2 cloves of garlic crushed

• 1 1/2 1 1/2 large head of broccoli cut into florets

• 1 1 zucchini chopped coarsely

• 1 1 potato large, chopped coarsely

• 3-5 cup 3-5 vegetable stock

• Garlic Quinoa Crunch

• 100 g 100 white quinoa rinsed well

• 2 tbsp 2 olive oil

• 2 tbsp 2 sunflower seeds

• 2 tbsp 2 pumpkin seeds or almonds

• 1 tbsp 1 tomato flakes

• 2 2 cloves garlic crushed

• 2 tbsp 2 parsley

Directions

• Broccoli Soup
• Heat oli and cook onion and celery, stirring until softened. Add garlic and cook for 1 minute.
• Add broccoli, zucchini, potato, stock and some water, it should cover slightly all the vegetable, bring to boil. Reduce heat to low-medium and simmer for 10 minutes, until vegetables are tender. Remove soup from heat and process until smooth. Season with salt and pepper.
• Garlic Quinoa Crunch
• Cook quinoa following packet direction; drain. Heat oil, add quinoa, seeds and tomato flakes. Cook stirring frequently for 10 minutes until quinoa becomes golden. Add garlic and parsley, cook for 1 minute. Let it cool, it will crisp while it cools.

Nutrition Facts

• Calories: 418kcal
• Carbohydrates: 47g
• Protein: 15g
• Fat: 22g
• Saturated Fat: 3g
• Sodium: 811mg
• Potassium: 1385mg
• Fiber: 11g
• Sugar: 8g
• Vitamin A: 2152IU
• Vitamin C: 224mg
• Calcium: 169mg
• Iron: 6mg

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The post Vegan Broccoli Soup with Garlic-Quinoa Crunch appeared first on Two Sisters Living Life.