Embark on a culinary journey to Vietnam with this tantalizing soup, an exquisite blend of flavors and textures. This Vietnamese-style soup, brimming with the goodness of broccoli and quinoa, promises a symphony of tastes that will delight your palate. It's a symphony of flavors and textures. Dive into the depths of this savory broth, infused with the subtle sweetness of carrots, the earthy notes of mushrooms, and the vibrant crunch of broccoli. Quinoa adds a delightful nutty flavor and a boost of protein, making this soup a wholesome and satisfying meal. The fragrant lemongrass and zesty ginger add a touch of aromatic complexity, while the lime juice brings a refreshing brightness. Treat yourself to the perfect balance of flavors and textures in this Vietnamese-style soup, a true testament to the culinary artistry of Vietnam. And to make it even better, we've included three variations of this delectable soup to suit every taste preference. Indulge in the classic vegetarian version, or add shrimp or chicken for a protein-packed delight. Whichever way you choose, this soup is sure to transport you to the vibrant streets of Vietnam, leaving you craving more.
Let's cook with our recipes!
VIETNAMESE-STYLE SOUP WITH BROCCOLI AND QUINOA
Here, Ms. Shulman adds a high-protein grain to her vegetarian pho broth instead of traditional noodles. The broccoli is thinly sliced and steamed or blanched separately.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.
- Steam the broccoli for 1 to 2 minutes, just until crisp-tender.
- Heat the quinoa and divide among 6 soup bowls. Add the tofu, steamed broccoli and radish julienne to the bowls and ladle in the hot broth. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 40 milligrams, Sugar 3 grams
VIETNAMESE NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the rice noodles as the label directs.
- Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
- Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
- Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.
Nutrition Facts : Calories 334, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 34 milligrams, Sodium 961 milligrams, Carbohydrate 51 grams, Fiber 2 grams, Protein 22 grams
CREAM OF BROCCOLI SOUP WITH QUINOA
Because of the broccoli, onion, sweet potato, and homemade vegetable stock, this is a healthy recipe. When combined with the protein-rich quinoa, it also filling and satisfying. It has become a staple on our menu. Garnish with broccoli, parsley, or dill.
Provided by Curt Stockford
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 20 minutes.
- Heat oil in a heavy 4-quart pot. Add onion; cook and stir until translucent, about 5 minutes. Stir in vegetable stock, broccoli, sweet potato, and salt. Bring soup to a boil; reduce heat and simmer until broccoli and sweet potato are very tender, 15 to 20 minutes.
- Remove soup from the heat. Puree with a hand-held immersion blender until smooth. Season with nutmeg, garam masala, and pepper.
- Combine 1/2 cup water and cashews in a high-speed blender; puree until smooth.
- Pour cashew mixture into the soup and bring to a boil.
- Place 1/3 cup cooked quinoa in the center of each serving bowl; ladle soup around quinoa.
Nutrition Facts : Calories 405 calories, Carbohydrate 60.9 g, Fat 13.3 g, Fiber 9.8 g, Protein 13.8 g, SaturatedFat 2.1 g, Sodium 578.7 mg, Sugar 10 g
EASY BROCCOLI QUINOA SOUP
This kid-friendly soup is a tad sweet and, perhaps best of all, easy for little hands to spoon up without making a big mess.
Provided by mrs.embee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
- Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 29.9 g, Cholesterol 2.5 mg, Fat 4.2 g, Fiber 3.5 g, Protein 9.6 g, SaturatedFat 0.4 g, Sodium 470 mg, Sugar 7.9 g
Tips:
- For a richer flavor, use vegetable broth instead of water.
- Add a teaspoon of grated ginger or a pinch of red pepper flakes for a spicy kick.
- Customize the vegetables according to your preference. Some good options include carrots, celery, snow peas, or bok choy.
- If you don't have quinoa, you can use rice or noodles instead.
- Serve the soup with a dollop of yogurt, sour cream, or a squeeze of lime juice for an extra tang.
Conclusion:
This Vietnamese-style soup with broccoli and quinoa is a delicious and healthy meal that is perfect for a quick and easy lunch or dinner. It is packed with vegetables and protein, and the flavorful broth is sure to please everyone at the table. So next time you are looking for a healthy and satisfying soup recipe, give this one a try. You won't be disappointed!
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