Creamy broccoli soup with quinoa crunch

Prep 0 h : 0 m
Cook 0 h : 35 m


  • 1 tbsp extra virgin olive oil

    1 leek, white part only, thinly sliced

    2 celery stalks, trimmed and finely chopped

    2 cloves garlic, crushed

    1 large head broccoli, cut into florets

    2 courgettes, chopped

    1 large potato, chopped

    750ml vegetable stock

    Quinoa crunch

    100g white quinoa, rinsed well

    2 tbsp each, extra virgin olive oil,

    sunflower seeds and coarsely chopped roasted almonds

    1 tsp chilli flakes (optional)

    2 cloves garlic, crushed

    2 tbsp finely chopped parsley


  • Heat oil in a heavy-based saucepan over medium-high heat. Add leek and celery, stirring, for 3 mins or until softened. Add garlic; cook for 1 minute or until fragrant. Add vegetables, stock and 500ml water; bring to the boil. Reduce heat to low-medium; simmer until vegetables are tender. Remove soup from heat; cool slightly.

    Meanwhile, make quinoa crunch: Cook rinsed quinoa following packet directions; drain. Heat oil in a medium frying pan over medium heat; add quinoa, sunflower seeds, almonds and chilli flakes, if desired. Cook, stirring, for 10 mins or until quinoa becomes golden. Add garlic and parsley; cook, stirring, for 1 minute or until fragrant. Transfer to a plate to cool until crisp.

    Puree the soup. Season. Serve topped with quinoa crunch.

    Serve with toasted sourdough drizzled with extra virgin olive oil.