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Peruvian Quinoa Soup

  • Author: Ingrid DeHart -
  • Total Time: 35 minutes
  • Yield: 4 1x


This soup is incredibly simple to make, protein-packed, and filled with flavor. The nutrient-dense ingredients will nourish your mind, body, and spirit!


  • 1 Tablespoon olive oil
  • 1 large onion, diced
  • 1 large leek, white and light green part only, washed well and thinly sliced
  • 1 large stalk celery, diced
  • 2 carrots, cut into medium chunks
  • 4 cloves garlic, minced
  • 1 cup sweet potatoes peeled, cut into ½” chunks
  • 1 1/2 cups cabbage, coarsely chopped
  • 1 white turnip peeled, cut into ½” chunks
  • 1 teaspoon cumin
  • ½1 teaspoon chili powder or ancho chili powder*
  • 4 cups vegetable or chicken stock
  • ¼ cup quinoa
  • ¼½ teaspoon Sea Salt
  • 1/2 cup fresh parsley, coarsely chopped
  • 12 Tablespoons apple cider vinegar
  • chopped tomatoes or red peppers for garnish (optional)


  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. Turn down until just simmering and cook until quinoa is cooked about 15 minutes.
  6. Add salt the last 5 minutes of cooking.
  7. Add apple cider vinegar, to taste.
  8. Taste to adjust salt and chili powder.
  9. Add parsley and serve garnished with chopped tomatoes or red peppers.


Taste your chili powder for spiciness. Use less to start, you can add more at the end.

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

Keywords: quinoa soup, Peruvian quinoa soup, vegan soup