Broccoli Soup with Garlic Quinoa Crunch

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!

Prep Time20 mins

Cook Time35 mins

Course: Appetizer, easy to make, few ingredients, Soup, vegan, vegetable for life

Cuisine: healthy, vegan cuisine

Keyword: appetizer, broccoli, broccoli soup, creamy soup, easy vegan recipe, soup recipes

Servings:

Calories: 418kcal

Author: Antonia

Ingredients

Broccoli soup

2 tbsp olive oil
1 onion diced
2 cellery chopped finely
2 cloves of garlic crushed
1 1/2 large head of broccoli cut into florets
1 zucchini chopped coarsely
1 potato large, chopped coarsely
3-5 cup vegetable stock

Garlic Quinoa Crunch

100 g white quinoa rinsed well
2 tbsp olive oil
2 tbsp sunflower seeds
2 tbsp pumpkin seeds or almonds
1 tbsp tomato flakes
2 cloves garlic crushed
2 tbsp parsley

Instructions

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