Cream of Broccoli Soup with Quinoa

Ingredients and Weight:

• 1 head of broccoli (1 pound), chopped
• 2 tablespoons unsalted butter
• 1 onion (1/2 pound), chopped
• 3 cloves garlic (1 tablespoon), minced
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 1 cup cooked quinoa
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Heat the butter in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Stir in the flour and cook for 1 minute.
3. Gradually whisk in the chicken broth and milk. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add the broccoli and quinoa. Season with salt and pepper. Simmer for 10 minutes, or until the broccoli is tender.
5. Remove from heat and puree the soup in a blender or with an immersion blender.
6. Return the soup to the pot and heat through. Stir in the Parmesan cheese, if desired.

Nutritional Information:

(Per serving, without Parmesan cheese)

• Calories: 250
• Fat: 10g
• Carbohydrates: 30g
• Protein: 15g

Dish Characteristics:

• Creamy and velvety
• Savory and aromatic
• Packed with vegetables and protein
• Ideal for a light lunch or dinner

User Comments:

• "This soup is absolutely delicious! It's so creamy and flavorful. The quinoa adds a nice touch of texture."
• "I love this recipe because it's so quick and easy to make. It's perfect for a busy weeknight."
• "I served this soup with some crusty bread and it was the perfect meal. The whole family loved it!"

Special Precautions and Tips:

• If you don't have quinoa, you can substitute with another type of grain, such as rice or pasta.
• To make the soup dairy-free, use vegetable broth and omit the Parmesan cheese.
• If you like a thicker soup, you can puree half of the soup and leave the other half chunky.