How a Cozy Bowl of Chupe de Quinoa Takes Me Back to Bolivia

Name: How a Cozy Bowl of Chupe de Quinoa Takes Me Back to Bolivia
Cook time: 1 h
Total time: 1 h
Cuisine: American, Latin American
Ingredients: 1 small yellow onion, peeled and quartered; 1 small green bell pepper, cored, seeded and quartered; 1 clove garlic, peeled; 3 tablespoons extra-virgin olive oil; 1.25 teaspoons salt, divided; 2 tablespoons ground ají amarillo (see Tip); 1 teaspoon ground coriander; 1 large russet potato, peeled and diced, divided; 7 cups water, divided; 1 cup red quinoa, rinsed; 1 tablespoon vegetable bouillon paste whisked into 1 cup boiling water; 2 cups frozen shelled edamame, thawed, or shelled fresh fava beans; 1 cup corn kernels; 1 tablespoon chopped fresh mint; 1 cup cubed panela cheese (3/4-inch; see Tip)

Instructions

Cook:1h

This Bolivian quinoa and potato soup gets its sunny hue and sweet, fruity heat from the Andean chile ají amarillo. The word "chupe" comes from the Quechua word "chupi," which means a soup with many ingredients. This version is substantial, featuring potatoes, quinoa, edamame and corn. If you can get your hands on fresh favas in the springtime, you can use them in place of the edamame.

Updated at: Thu, 21 Nov 2024 17:05:47 GMT