Peruvian Quinoa Soup

By December 15, 2012Gluten Free, Grains, Recipes, Seasonal, Soup

I often make soup on Sunday during the fall and winter months. I love having something healthy to eat instantly for lunch or a snack.  Sometimes I even have soup for breakfast when I need something warmer than a green smoothie.

This is a traditional soup from Peru made with their favorite grain. Quinoa (pronounced keen-wa)is a grain that comes from the Andes Mountains of South America. Quinoa’s origins are truly ancient.  It was one of the most sacred foods of the ancient Incas, a plant so nourishing, delicious and vital, they called it chesiya mama; the ‘mother grain’.  Quinoa is a high protein, low glycemic grain which will fill you up and give you energy.

Peruvian Quinoa Soup

Gluten Free, Dairy Free, Vegan                                                       PRINT RECIPE

4 servings

1 Tb olive oil
1 large onion diced
1 large leek white and light green part only, washed well and sliced
1 stalk celery diced
2 carrots, diced
4 cloves garlic, minced
1 cup sweet potatoes peeled, cut into ½” chunks
1 cup cabbage, coarsely chopped
1 white turnip, peeled, cut into ½” chunks
1 tsp cumin
½ tsp ancho chili powder
4 cups vegetable or chicken stock
1/4 cup quinoa
¼ – ½ tsp Celtic Sea Salt
1/2 cup fresh parsley, coarsely chopped

  • In a medium soup pot, heat oil on low heat. Add onions, carrots, leeks, and celery. Sauté for 5 minutes or until the vegetables begin to soften.
  • Add in the garlic. Sauté 1 minute more.
  • Add the sweet potatoes, turnips, cabbage, cumin and chili powder.  Stir to coat the vegetables with the spices.
  • Saute 1 minute until spices are fragrant.
  • Add stock and quinoa. Bring to a boil. Simmer until quinoa is cooked about 15 minutes.
  • Add salt the last 5 minutes of cooking
  • Add the parsley. Taste and adjust salt.

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