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Quinoa Soup

Quinoa Soup
Bolivia
⏱ — min. Serves: —

Ingredients

  • 1 cup quinoa, rinsed
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large tomatoes, chopped
  • 2 large carrots, peeled and diced
  • 1 large potato, peeled and diced
  • 1 cup chopped cabbage
  • 1 cup green peas (fresh or frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground paprika
  • 1 teaspoon salt (or to taste)
  • 6 cups vegetable or chicken broth
  • 2 tablespoons vegetable oil
  • Fresh cilantro or parsley, chopped (for garnish)
  • Lime wedges (for serving, optional)

Instructions

Prepare the Quinoa

Rinse the quinoa thoroughly under cold water to remove any bitterness.

In a large pot, bring the quinoa and 2 cups of water to a boil.

Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Set aside.

Cook the Aromatics

In a large pot, heat the vegetable oil over medium heat.

Add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent.

Add the Vegetables

Add the chopped tomatoes, diced carrots, diced potato, and chopped cabbage to the pot. Cook for about 5 minutes, stirring occasionally.

Add the Broth and Spices

Pour in the vegetable or chicken broth.

Stir in the ground cumin, ground black pepper, ground paprika, and salt.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the vegetables are tender.

Add the Quinoa and Peas

Stir in the cooked quinoa and green peas.

Continue to simmer for another 5-10 minutes, allowing the flavors to meld together.

Adjust Seasoning

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Serve

Ladle the quinoa soup into serving bowls.

Garnish with freshly chopped cilantro or parsley.

Enjoy your meal!