New York Times Top 50 Recipes of 2025 | Broccoli-Quinoa Soup With Turmeric and Ginger by @nytcooking @hettymckinnon Ingredients: - Extra-virgin olive oil - 1 medium yellow onion, finely diced - 2-inch)piece fresh ginger, peeled and finely chopped - 2 garlic cloves, finely chopped - 1 cup white quinoa - 1½ tsp ground turmeric - Salt and pepper - 4 to 5 cups vegetable stock - 1 head broccoli - 14-ounce can coconut milk - Handful of cilantro, for serving - Chile oil, for serving Heat a large pot or Dutch oven over medium and cook the onion in olive oil until softened, then add the ginger and garlic and cook until fragrant. Stir in the quinoa, turmeric, and salt, then add the vegetable stock, bring to a simmer, cover, and cook until the quinoa is tender, about 15 minutes. Add the broccoli and coconut milk and simmer until the broccoli is just tender and bright green, thinning with more stock if needed, then season with salt and plenty of pepper and serve topped with cilantro and a drizzle of chile oil.