Prep: 15 min
Cook: 15 min
2 tsp extra-virgin olive oil
1 small brown onion, finely chopped
2 tsp finely grated fresh ginger
200g broccoli, chopped (florets and stems)
1 large zucchini, diced
250ml (1 cup) salt-reduced vegetable stock
100g baby spinach leaves
125ml (½ cup) canned coconut milk, plus 2 tbs extra
½ cup cooked quinoa
1 tbs toasted seeds of choice
1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook, stirring, for 5 minutes or until softened. Add ginger and cook, stirring, for 1 minute more or until fragrant.
2. Add broccoli, zucchini, stock and 250ml (1 cup) water and bring to the boil. Reduce heat to low and simmer, covered, for 7-8 minutes or until vegetables tender. Add spinach and stir until just wilted. Season with black pepper. Set aside to cool slightly.
3. Add three-quarters of the coconut milk to soup. Process or blend soup in batches, until smooth. Add quinoa and reheat gently. Serve drizzled with remaining coconut milk and a sprinkle of seeds.