Peruvian Quinoa and Vegetable Soup

The recipe is pretty simple to make, healthy and vegan as well. It's a one-pot-mix-altogether kind of soup so all you need to make sure is get your seasonal vegetable supply and a proper pepper paste condiment to spicy it up. It's of Peruvian origins but can easily satisfy a Mediterranean palate.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the quinoa thoroughly a couple of times in a sieve under cold water until water runs clear. Prepare your stock: boil 1.5Lt of water and mix it with a chicken stock cube in a large pot.

Step 2

Heat the oil in a soup pot (with a matching lid) over medium heat. Add the onions and sauté for a couple of minutes until soft. Stir the garlic mash in and cook for another 30 sec.

Step 3

Add the cumin and then the potatoes, carrots and celery and stir till all is covered with oil. Cook for 1-2 min.

Step 4

Add the oregano, season with salt and pepper and then add the stock and bring it to a hard boil. Reduce the heat and simmer with the lid on until potatoes are lightly cooked (usually around 5-8 min).

Step 5

Add the quinoa and cook for another 12-15 min until the quinoa is cooked (white springs are popped).

Step 6

Stir the Aji Amarillo sauce (or the hot sauce of your choice) until incorporated and remove from heat. Aji Amarillo will give the soup this characteristic yellow colour and a mild spicy kick.

Step 7

Add the chopped coriander and stir well. Taste and adjust the seasoning, add more yellow paste if you seek a more spicy flavour, and serve immediately with a squeeze of lime juice.

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