Best 4 Vietnamese Style Soup With Broccoli And Quinoa Recipes

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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



Vietnamese-Style Soup With Broccoli and Quinoa image

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

1 recipe vegetarian pho broth
6 ounces firm tofu, cut in dominoes
Soy sauce to taste (optional)
3 cups cooked quinoa
3 broccoli crowns, broken into florets and cut in slices 1/4 inch thick
A 3-inch piece of white radish, peeled and cut in 1 1/2-inch julienne
1/2 cup Asian or purple basil leaves, slivered if large, left whole if small
4 scallions, chopped
1 cup chopped cilantro
2 to 4 bird or serrano chilies, sliced thin or finely chopped (to taste)
6 mint sprigs
3 to 4 limes, cut in wedges

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



Vietnamese Noodle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

8 ounces rice noodles
12 ounces lean beef sirloin, fat trimmed
Kosher salt and freshly ground pepper
1 large onion, halved
1 4-inch piece ginger, unpeeled, halved
3 cups low-sodium beef broth
5 star anise pods
1 cinnamon stick
4 scallions
2 jalapeno peppers, preferably red and green
1/2 cup fresh cilantro
2 to 4 tablespoons fish sauce
1 cup fresh bean sprouts

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



Cream of Broccoli Soup with Quinoa image

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

2 cups water
1 cup quinoa, or more to taste
1 tablespoon vegetable oil
1 large onion, chopped
4 cups homemade vegetable stock
4 cups chopped broccoli
1 sweet potato, peeled and cut into 1-inch pieces
salt to taste
1 pinch ground nutmeg, or to taste
1 pinch garam masala, or to taste
1 pinch ground pepper to taste
½ cup water
2 ounces raw cashews

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



Easy Broccoli Quinoa Soup image

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

1 tablespoon extra-virgin olive oil
½ onion, diced
2 cloves garlic, minced
2 cups broccoli florets
2 cups water
1 cup quinoa
2 cubes chicken bouillon
1 (12 fluid ounce) can fat-free evaporated milk
1 tablespoon all-purpose flour
salt and ground black pepper to taste

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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