Cream of Broccoli Quinoa Soup


A protein-rich twist on a classic and delicious soup. 

4 cups organic broccoli, trimmed  

3 Tablespoons unsalted butter   

½ organic yellow onion, chopped  

2 teaspoons dried marjoram  

1 teaspoon sea salt  

½ teaspoon organic black pepper  

1/3 cup organic unbleached wheat flour  

2 cups organic 2% milk  

4 cups vegetable stock  

1 cup cooked quinoa 

2 cups shredded cheddar cheese  


  1. Trim broccoli stems, chop florets and stem.  
  2. Steam in a pot until soft, 1-2 minutes. Set aside.  
  3. In a large pot, melt butter and sauté chopped onions, marjoram, salt and pepper until slightly caramelized.  
  4. Add flour to make roux, sauté until evenly combined and slightly browned.  
  5. Add veggie stock and milk. Mix well, and bring to a boil then lower to a simmer until soup thickens. 
  6. Add steamed broccoli and cooked quinoa and turn off heat.  
  7. Place soup in a blender or food processor and mix till desired consistency. Pour soup back into pot and add cheese, mixing until cheese is melted.  
Serving Size:
Makes 4-6 servings.
Seattle Tilth
Leika Suzumura