Creamy Broccoli Rabe Soup with Quinoa

Creamy Broccoli Rabe Soup with Quinoa
Contributor

A spin on a traditional creamy broccoli soup, this recipe calls for broccoli rabe instead. Topped with crispy quinoa, this relatively guilt-free soup will leave you begging for more.

4
Servings
265
Calories Per Serving
Deliver Ingredients

Ingredients

Creamy Broccoli Rabe Soup

  • 1 Bunch  broccoli rabe, ends trimmed
  • 1 1/2  Tablespoon  extra virgin olive oil
  • Salt and fresh pepper, to taste
  • 1  Tablespoon  unrefined coconut oil
  • Leeks, trimmed, white and light green parts sliced thin
  • Large cloves garlic, chopped
  • 1/2  Tablespoon  coriander seeds
  • Medium potato or 2 small, peeled and sliced into ¼ inch chunks
  • 3 1/2  Cups  low-sodium vegetable broth
  • 1/2  Cup  unsweetened cultured non-dairy yogurt (preferably unsweetened cultured coconut yogurt), plus more for serving

Crispy Quinoa

  • 1  Cup  cooked quinoa
  • 3 to 4  Tablespoons  extra virgin olive oil
  • Salt, to taste

Directions

Creamy Broccoli Rabe Soup

Preheat oven to 375 degrees F and line a baking sheet with parchment paper; set aside. In a bowl, toss together broccoli rabe, olive oil, salt, and pepper to taste until broccoli rabe is evenly coated. Turn broccoli rabe out onto prepared pan and cook for 15-20 minutes, until tender and lightly browned. Set aside.

While broccoli rabe is roasting, sauté the leeks. Heat a large soup pot over medium heat, when pot is hot add the coconut oil and leeks; stir and cook until soft and translucent in color, about 4-5 minutes. Add the garlic and coriander seeds, and stir for 30-40 seconds, until fragrant. Add the sliced potatoes, broth, ¾ teaspoon salt, and pepper to taste; bring soup to a boil, cover, and turn heat down to a simmer. Cook soup until potatoes are tender and can be easily pierced with a sharp knife, about 15-20 minutes.

Add roasted broccoli rabe — reserving a few smaller pieces for serving — and yogurt; stir and simmer for another 2 minutes, turn heat off. Let soup cool for about 10 minutes before pureeing.

In batches, purée soup in a food processor or blender on high. Taste for salt and pepper and adjust if needed. Return the soup to the pot and bring to a boil. Serve soup and top with crispy quinoa, an extra dollop of yogurt, and extra pieces of roasted broccoli rabe.

Crispy Quinoa

To crisp the quinoa, heat 3 teaspoons of olive oil over medium heat in a skillet. Once the skillet is hot, add the quinoa and a couple pinches of salt; cook until crisp and golden. You will hear the quinoa pop and see it brown a bit when it’s ready, about 8-10 minutes. (If you notice the quinoa sticking or burning in places, add the remaining teaspoon of olive oil.) Remove from heat and place in a clean bowl; set aside.

Nutritional Facts

Total Fat
22g
31%
Sugar
3g
3%
Saturated Fat
19g
79%
Carbohydrate, by difference
15g
12%
Protein
3g
7%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
22mg
2%
Choline, total
12mg
3%
Fiber, total dietary
2g
8%
Folate, total
22µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
40mg
13%
Phosphorus, P
93mg
13%
Selenium, Se
2µg
4%
Sodium, Na
420mg
28%
Water
232g
9%
Zinc, Zn
1mg
13%

Broccoli Rabe Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Broccoli Rabe Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.

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