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.

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Peruvian Quinoa Soup

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

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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

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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.

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• Category: Vegan, Dairy Free, Gluten Free