Creamy Broccoli Rabe Soup With Quinoa

Name: Creamy Broccoli Rabe Soup With Quinoa
Ingredients: 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; 2 leeks, trimmed, white and light green parts sliced thin; 2 large cloves garlic, chopped; 1/2 tablespoon coriander seeds; 1 medium potato or 2 small, peeled and sliced into ¼ inch chunks; 3 1/2 cup low-sodium vegetable broth; 1/2 cup unsweetened cultured non-dairy yogurt (preferably unsweetened cultured coconut yogurt), plus more for serving; 1 cup cooked quinoa; 3 to 4 tablespoon extra virgin olive oil; salt, to taste

Andy Boy|Feb. 5, 2016 10:58 am EST

3.5 (4 ratings)

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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.

Servings

4

Ingredients

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
2 leeks, trimmed, white and light green parts sliced thin
2 large cloves garlic, chopped
1/2 tablespoon coriander seeds
1 medium potato or 2 small, peeled and sliced into ¼ inch chunks
3 1/2 cup low-sodium vegetable broth
1/2 cup unsweetened cultured non-dairy yogurt (preferably unsweetened cultured coconut yogurt), plus more for serving
1 cup cooked quinoa
3 to 4 tablespoon extra virgin olive oil
salt, to taste

Directions

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.
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.