sheesh, these past couple of weeks have been a bit mad, but in all the great ways! my eyes have been falling out of head editing the first pass of my cookbook (!!!) as my heart has been racing with excitement for it. i also styled my first ever photoshoot for sweetegreen's winter menu last week which was a whirlwind of emotions - excited, thrilled, and nervous to death basically sums up how i was feeling! in anticipation of the busy week i went ahead and made a big pot of soup to heat up quickly for dinner and serve beside a pan of socca, or whatever else was in the fridge. and i'm not sure about you, but preparing soup from scratch has become one of my favorite things to do when the weather gets cooler. my method for making them tasty is somewhat basic; adding different spices here and there, maybe toasting and grinding them, or roasting and caramelizing the star vegetable to add a deeper flavor. but i love that soup is so adaptable, that changing the flavor or consistency can be so dependent on what you're in the mood for.
so often the autumnal season gets poignantly marked with homemade soups, usually with some variation of sweet creamy winter squash. but my favorite soup growing up (as a super picky eater) was a really basic cream of broccoli soup, which probably had a larger ratio of cream to soup and was most likely void of any sort of nutrition at all. so i wanted step up my favorite creamy broccoli soup of years past, and put an upgraded, and more nourishing spin on it by using broccoli rabe and cutting out the dairy. because i still wanted that creamy quality to shine, i blended in a dairy-free cultured coconut yogurt to the mix, along with some leftover waxy potatoes from the summer. for some aromatic quality i toasted a few coriander seeds during the saute process to add a slight citrusy and nutty flavor - something i love when it comes to anything having to do with broccoli. crispy quinoa is another favorite of mine, i typically add it to salads for crunch, but topping the soup with it gives it all a fun texture, while also making it a heartier dish - perfect for a cozy lunch or to accompany a larger meal :)
big ups to soup season! xo
*and big thanks to andy boy broccoli rabe for sponsoring this post! all opinions are totally my own :)
creamy broccoli rabe soup w/ crispy quinoa + yogurt (v + gf)
| makes 4 servings |
- 1 cup cooked quinoa
- 3-4 teaspoons extra virgin olive oil
- 1/2 bunch broccoli rabe, woody ends trimmed (roughly 3 cups)
- 1 tablespoon extra virgin olive oil
- salt and fresh pepper
- 1 tablespoon unrefined coconut oil
- 2 leeks, white and light green parts sliced thin
- 2 large garlic cloves, chopped
- 1/2 teaspoon coriander seeds
- 2 medium potatoes, peeled and sliced into 1/4-inch chunks
- 3 1/2 cups low-sodium vegetable broth (or filtered water)
- 1/2 cup unsweetened cultured non-dairy yogurt, plus more for serving
- to crisp the quinoa, heat 3 teaspoons of the olive oil over medium heat in a skillet. once the skillet is hot, add the quinoa and a couple pinches of salt; stir and cook until crisp (if using white quinoa it will appear more golden in color). 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.
- preheat the oven to 375°F and line a baking sheet with parchment paper; set aside. in a bowl, toss together the broccoli rabe, olive oil, and season with salt and pepper until broccoli rabe is evenly coated. turn broccoli rabe out onto the prepared pan and cook for 15-20 minutes, until tender and lightly browned. set aside.
- while the broccoli rabe is roasting, saute 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 potatoes, broth (or water), and 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 - reserve a few small pieces for serving - and yogurt; stir and simmer for another 2 minutes, turn heat off and let the soup cool for 10 minutes before pureeing.
- in batches, puree soup in a food processor or blender on high. taste and adjust salt if needed. return soup to the pot and bring to a boil. serve the soup and top with crispy quinoa, a dollop of yogurt, and pieces of roasted broccoli rabe.