Sunday, 6 May 2012

Recipe: Peruvian Quinoa Vegetable Soup

As you might have guessed by looking at the recipes on this blog, I love soups. They are super easy to make, nutritious, and taste oh so good. I found this one in the book "The 30-minute vegan". If you are not keen or chili or a bit of a 'lightweight', as I am, you can just add a dash of some mild chili powder instead.


What you will need:
7 cups of vegetable stock
3 tbsp soy or tamari sauce
3/4 cup uncooked quinoa
1 and a half cups chopped potatoes
1 large carrot
3/4 cup diced onion (optional)
4 garlic clove, minced (optional)
1 cup sliced cabbage
1tbsp seeded and minced jalapeno or other chili pepper
2 large tomatoes
quarter cup minced fresh coriander
quarter cup minced fresh parsley

Method:
Place the water or vegetable stock and soy/tamari sauce in a large pot over medium high heat. Add quinoa.
Begin prepping the vegetables and place them in the pot as you go, starting with the potatoes, carrot, onion, garlic, cabbage, jalapeno and tomatoes.
Cook until potatoes are tender and quinoa is cooked. (approx 20 minutes from when the quinoa was added)
Add coriander and parsley.
Serve.





3 comments:

  1. We've been eating a lot of quinoa lately. There's some exotic varieties out there too, like black quinoa, which has a warning on the packet that it may contain small stones! Don't let that put you off though.

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    Replies
    1. Oh yes. I have had the white, black and the red. :)

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  2. Jeremy, I sometimes eat dulce, a sea vegetable, and the packets always warn about sand particles or stones. I think 99% of the time, it's just to cover themselves, like warning about "this product was made on a system that sometimes processes peanuts" etc.

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