Peruvian Quinoa 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 fills you up and gives you energy.

Would you like to have more of these delicious healthy recipes sent to you each week? CLICK TO SIGN UP for my weekly email newsletter of recipes and information to eat well and enjoy your wonderful life.

Peruvian Quinoa Soup

---

★★★★★

5 from 2 reviews

• Author: Ingrid DeHart - EatWellEnjoyLife.com
• Total Time: 35 minutes
• Yield: 4

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 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

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.

• Prep Time: 15
• Cook Time: 20
• Category: Vegan, Dairy Free, Gluten Free