Sopa de Quinua (Peruvian Quinoa and Vegetable Soup)
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Ingredients
- 150 g quinoa
- 2 carrots, diced
- 300 g waxy potatoes, peeled and diced
- 1 onion, finely chopped
- 2 garlic cloves
- 2 ripe tomatoes
- 1000 ml vegetable stock
- 2 tbsp fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 276 kcal
- Protein
- 8.9 g
- Carbohydrate
- 42.3 g
- of which sugars
- 7.6 g
- Fat
- 6.3 g
- of which saturates
- 0.9 g
- Fibre
- 6.3 g
- Salt
- 1.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion and garlic for 5 minutes until softened.
- 2
Add the tomatoes and cook for 3 minutes, then stir in the quinoa, carrots and potatoes.
- 3
Pour in the vegetable stock, bring to a simmer, cover and cook for 20 minutes, until the quinoa and vegetables are tender.
- 4
Stir in most of the coriander and ladle into bowls.
- 5
Scatter with the remaining coriander to serve.
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