Creamy Broccoli Rabe Soup with Quinoa
This soup capitalizes on the flavors of roasted broccoli rabe, sweet sauteed leeks, and punchy cultured yogurt. The broccoli rabe is cooked separately to release some of its excess bitterness, while also giving it a lightly caramelized flavor as well. Yogurt is added at the end to lend creaminess, but also to provide the soup with a bit of acid that adds to the depth of flavor without overwhelming the soup altogether. The crispy quinoa is easily crisped in a hot skillet and then served to give the soup a bit of a texture and some added protein. This soup has healthy fats, whole grains, and protein making it a perfect wholesome lunch or a dinner starter.
Recipe by Lindsey Love
Lindsey is the food editor at Thoughtfully Magazine and the author of Dolly and Oatmeal, her fresh-ingredients oriented food blog. Her first cookbook, Chickpea Flour Does It All, was published in April 2016.
- 1 bunch broccoli rabe, ends trimmed
- 1 ½ Tbsp. extra virgin olive oil
- Salt and fresh pepper
- 1 Tbsp. unrefined coconut oil
- 2 Leeks, trimmed, white and light green parts sliced thin
- 2 Large cloves garlic, chopped
- ½ Tsp. coriander seeds
- 1 Medium potato or 2 small, peeled and sliced into ¼ inch chunks
- 3 ½ Cups low-sodium vegetable broth
- ½ Cup unsweetened cultured non-dairy yogurt (preferably unsweetened cultured coconut yogurt), plus more serving
- 1 Cup cooked quinoa
- 3-4 Tsp. extra virgin olive oil
- Salt, to taste
1. 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 to 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.
2. Preheat oven to 375° 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.
3. 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.
4. 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.
5. In batches, puree 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.
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