Peruvian Quinoa Soup

By December 15, 2012 September 17th, 2018 Gluten Free, Grains, Recipes, Seasonal, Soup

Peruvian Quinoa SoupI 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 fills you up and gives you energy.

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Peruvian Quinoa Soup

  • Author: Ingrid DeHart -
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 1x


  • 1 tablespoon 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 teaspoon cumin
  • ½ teaspoon ancho chili powder or regular chili powder
  • 4 cups vegetable or chicken stock
  • ¼ cup quinoa
  • ¼½ teaspoon Celtic Sea Salt
  • 1/2 cup fresh parsley, coarsely chopped


  1. 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.
  2. Add in the garlic. Sauté 1 minute more.
  3. Add the sweet potatoes, turnips, cabbage, cumin and chili powder.  Stir to coat the vegetables with the spices.
  4. Sauté 1 minute until spices are fragrant.
  5. Add stock and quinoa. Bring to a boil. Simmer until quinoa is cooked about 15 minutes.
  6. Add salt the last 5 minutes of cooking
  7. Add the parsley. Taste and adjust salt.
  • Category: Vegan, Dairy Free, Gluten Free


  • Suzanne says:

    I made this for the second time tonight. I really enjoy it. I leave out the chili and add some turmeric. Yum!

  • Megan says:

    Great recipe! On my visit to Peru, they always served soup with a salsa, so I made a simple one of onion, tomato, jalapeno, and lime to accompany the soup. So good!

  • Bee 🐝 says:

    I sautéed vegetables in a habanero infused oil
    And added twice the garlic with chopped spinach and 1/4 of rice. Delicious!!
    Traveling 10 days in Peru this soup brings back great memories.
    Thank you 😊

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