Quinoa-Broccoli Chowder

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Prepare broccoli by removing crown from stem. Peel and chop stem. Separate crown into flowerets. Meanwhile, heat a 3-quart pot over medium heat. Add olive oil and leek. Sauté briefly. Add broccoli and continue to sauté for 3 to 5 minutes. Add zucchini and bell pepper; sauté 3 minutes longer, stirring occasionally.

Add salt, fennel seed and black pepper. Pour in broth and add quinoa. Bring to a boil. Lower heat and simmer, covered, 20 minutes, or until the broccoli is fork-tender and quinoa is cooked.

Blend soup with remaining herbs until smooth. Garnish with fresh herbs if desired. Serve and enjoy!

Recipe by Becky Boutch, former PCC Cooks instructor

More about: broccoli, cruciferous vegetables, leeks, quinoa, whole grains, zucchini

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