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 fills you up and gives you energy.
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Peruvian Quinoa Soup
- Total Time: 35 minutes
- Yield: 4
Ingredients
- 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
- ¼ – ½ teaspoon Celtic Sea Salt
- 1/2 cup fresh parsley, coarsely chopped
Instructions
- 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.
- Sauté 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.
- Prep Time: 15
- Cook Time: 20
- Category: Vegan, Dairy Free, Gluten Free
I made this for the second time tonight. I really enjoy it. I leave out the chili and add some turmeric. Yum!
Sound fantastic, thanks for sharing. I love the adjustments you made.
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!
★★★★★
Hi Megan, how wonderful you were in Peru. I love the idea of serving the soup with salsa. Thanks for sharing. Happy cooking!
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 😊
★★★★★
Hi Bee, Sounds delicious, spicy! How wonderful you got to go to Peru, I hope to travel there one day. Happy Cooking and Traveling!
Great soup! Tastes authentic. I didn’t use the turnips or cabbage out of availability and laziness but still came out great!
Hi Natalia, Fantastic, you were flexible and creative, signs of a good cook. I’m glad you like it. Happy Cooking!