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Broccoli Cheese Quinoa Soup

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“From "Quinoa 365 the Everyday Superfoods" by Patricia Green & Carolyn Hemming. I have put the recipe as written below but i have a few adjustments. I would add more cheese, but i like stuff really cheesey. It seemed to have more cheese flavour the 2nd day so keep that in mind if you are making it a day ahead. Don't salt until you've added the cheese since this can have a lot of salt in it. MAKE SURE that when you add the quinoa and stock and turn it down that it is actually simmering. Mine wasn't and then I had to turn it up and cook it longer after the specified time.”

Ingredients Nutrition


  1. Separate the broccoli into smaller, bite-sized pieces and set aside.
  2. Melt butter n a large saucepan over medium heat. Add the onion and saute until softened, about 8 to 10 minutes.
  3. Add the broccoli, quinoa and chicken stock into the saucepan. Cover and reduce the heat to low. Simmer for about 18 minutes, until quinoa is tender.
  4. Puree the cooked mixture with a hand blender or cool slightly and pure in 2 batches in a blender of food processor.
  5. Return the soup to the saucepan and add the cream.
  6. Season with salt and pepper.
  7. Reheat the soup on low heat, being careful not to boil it. When the soup is hot, stir in the cheese until just melted and serve immediately.

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