Quinoa-Broccoli Chowder

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Quinoa-Broccoli Chowder

 

1 stalk broccoli

2 tablespoons olive oil

1 medium leek, chopped, about 3/4 cup

1 medium zucchini cut in large pieces, about 2 cups

1/2 medium yellow bell pepper, diced, about 1 cup

1 teaspoon salt

1/2 teaspoon fennel seed

1/4 teaspoon freshly ground black pepper

1 quart vegetable broth

1/2 cup quinoa, rinsed

1 tablespoon fresh oregano, or 1 teaspoon dried

1 tablespoon fresh dill, or 1 teaspoon dried

 

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!