Peruvian quinoa soup
Peru
Prep: 10 minutes
Cook: 45 min
Difficulty: Easy
Boost your immune system and face winter with this high-protein and vitamin veggie soup!
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Ingredients
Metric
U.S.
To delight
4
people
1
onion
3
garlic cloves
fresh ginger
2
carrots
300
g
organic potato
1
càs
olive oil
90
g
quinoa
1
l
vegetable stock
100
g
petits pois
1
càc
oregano
1
càc
smoked paprika
salt & pepper
2
bay leaves
2
càs
fresh coriander
Directions
Step 1
Start with the chopping:
- finely chop the onion, garlic and a small piece of ginger
- cut the carrots and potatoes into dices
Step 2
In a large pan heat the olive oil and sauté the onion, garlic and ginger for 7 to 10 minutes on medium heat.
Step 3
Rinse the quinoa, add into the pan and toast for 5 minutes, stirring regularly.
Step 4
Pour in the broth, potatoes, peas, oregano, smoked paprika and bay leaves. Bring to the boil and simmer for 30 minutes on low-medium heat, adding water if necessary.
Step 5
Add chiseled fresh coriander and serve immediately.
