| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 352 | 8.9g | 1.3g | 57g |
| sugars | fibre | protein | salt |
| 9g | 7g | 14g | 1.6g |
Why I Love Peruvian Quinoa-Vegetable Soup
Let me tell you about a dish that lately, I’ve found to be absolutely spiffy: Peruvian Quinoa-Vegetable Soup. There’s just something about this hearty, comforting bowl of goodness that satisfies the soul like no other. But don’t be fooled by its humble appearance – this soup is a taste-adventure all on its own.
Where Southern Meets Global
So, yes, I’m a southern belle. That means comfort food, noticeably Southern, is my bread and butter (often literally). But a factor often overlooked about the South is how it’s a melting pot of traditions and tastes from all across the globe, perfectly reflected in this Peruvian soup recipe. It’s an explosion of flavours, from the earthy quinoa to the zesty lemon juice.
The Culinary Adventure
Peruvian cuisine, much like renowned chef Gaston Acurio, is all about pulling from the country’s diverse climatic zones to create dishes that are harmonious yet surprising. It’s about honoring the traditional while being unafraid to transform it, much like what we’ve done here with Quinoa-Vegetable Soup.
Growing up, I loved savoring what we called ‘Vegetable Soup’; a classic mix of carrots, celery, onions and more. This Peruvian Quinoa-Vegetable Soup takes me right back to those memories, but with an added dash of thrill and adventure thanks to the quinoa, fresh peas, and ground cumin.
Perfect Pairings
Just imagine if you will, a slice of warm cornbread, its buttery richness complementing the wholesome goodness of the soup. Or perhaps a crisp Caesar salad, the creamy dressing contrasting the vibrant flavors of the soup. Sounds like a delightful meal, right?
I hope this look into why I love this Peruvian Quinoa-Vegetable Soup recipe has piqued your interest, and cheers to our culinary adventure down South, all the way to Peru!
What You’ll Need
- 1 cup quinoa
- 6 cups chicken broth or vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 2 medium potatoes, peeled and diced
- 1 zucchini, diced
- 1 cup fresh or frozen peas
- 1 cup corn kernels (frozen or fresh)
- 2 tomatoes, peeled, seeded and chopped
- 2 teaspoons ground cumin
- Salt and pepper to taste
- 1 handful fresh cilantro, chopped
- 1 handful fresh parsley, chopped
- 1 tablespoon lemon juice
- Grated Parmesan cheese (optional, for serving)
Method
Step One
Start by rinsing the quinoa under cold water until the water runs clear. This is to remove the natural coating of quinoa, which can make it taste bitter or soapy.
Step Two
In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, chopped carrots, chopped celery and chopped red bell pepper. Sauté until the vegetables are soft and the onion is translucent, which should take about 5 minutes.
Step Three
Stir in the diced potatoes, diced zucchini, peas, corn kernels, and chopped tomatoes. Also add the rinsed quinoa, cumin, and the chicken or vegetable broth. Season with salt and pepper to taste.
Step Four
Bring the mixture to a boil. Then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes and quinoa are tender.
Step Five
Remove the soup from the heat. Stir in the chopped cilantro, chopped parsley and lemon juice. Taste and adjust the seasoning if necessary.
Step Six
Serve the Quinoa-Vegetable Soup hot, with a sprinkle of grated Parmesan cheese on top if you like. Enjoy!
