Broccoli-Quinoa Soup With Turmeric and Ginger

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.