Sopa de Quinua

Name: Sopa de Quinua
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 cup white quinoa, rinsed; 2 tbsp olive oil; 1 yellow onion, diced; 3 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 2 Yukon Gold potatoes, cubed; 6 cups vegetable broth; 1 tsp ground cumin; 1 tsp dried oregano; 1/4 cup fresh cilantro, chopped

A comforting Peruvian soup packed with quinoa, hearty root vegetables, and aromatic herbs in a savory broth.

45 minEasyServes 4280 cal/serving

PeruvianSoupStovetopVegetarianHigh FiberGluten-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

1 cup white quinoa, rinsed
2 tbsp olive oil
1 yellow onion, diced
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
2 Yukon Gold potatoes, cubed
6 cups vegetable broth
1 tsp ground cumin
1 tsp dried oregano
1/4 cup fresh cilantro, chopped

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat.
2

Add 1 diced yellow onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks; cook for 5 minutes until softened.
3

Stir in 1 tsp ground cumin and 1 tsp dried oregano until fragrant, about 1 minute.
4

Add 1 cup rinsed white quinoa, 2 cubed Yukon Gold potatoes, and 6 cups vegetable broth; bring to a boil.
5

Reduce heat to low, cover, and simmer for 20 minutes until quinoa and potatoes are tender.
6

Stir in 1/4 cup chopped fresh cilantro before serving.

Questions

How long does Sopa de Quinua keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sopa de Quinua?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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