Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sopa andina: veggie + quinoa soup - vegan. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Free UK Delivery on Eligible Orders Sopa Andina: veggie + quinoa soup - vegan. See great recipes for Sopa Andina: veggie + quinoa soup - vegan too! This spicy vegetable, quinoa and peanut soup recipe is a modern take on a traditional Bolivian soup recipe called Sopa de Mani. Serve this healthy quinoa soup recipe as a starter or make it a heartier meal by adding diced cooked chicken or turkey breast to the soup.
Sopa Andina: veggie + quinoa soup - vegan is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Sopa Andina: veggie + quinoa soup - vegan is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook sopa andina: veggie + quinoa soup - vegan using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sopa Andina: veggie + quinoa soup - vegan:
- Prepare 1 clove garlic, minced
- Make ready 1/2 small onion, chopped
- Prepare 1 stalk celery, chopped
- Make ready 1 leek, chopped
- Get 1-2 carrots, chopped
- Get 1/4 cup quinoa, rinsed
- Make ready 1 potato, chopped
- Make ready 500 ml vegan or veggie stock
- Get 1/2 cup cabbage, chopped
- Make ready 1 + tsp chilli powder (i used ancho + some flakes; any will do)
- Get 1 + tsp ground cumin
- Take 1 cup sweetcorn or broad beans or any other in-season veg
Garnish each serving with Parmesan cheese. A Flavorful Vegan Soup This hearty soup is loaded with vegetables and GOYA® Quinoa - a seed from the Andes that boasts a high protein content and a wholesome, comforting taste. In Peru, this soup is enjoyed any time of day (even breakfast) and serves as a delicious antidote for the freezing cold Andean weather. In a large pot over medium-high heat, heat oil.
Steps to make Sopa Andina: veggie + quinoa soup - vegan:
- In a large pot heat the oil. Add the onion, garlic, carrot, leek and celery and sauté for 10-15 mins.
- Add the potato, cabbage and spices. Cook for about 5 mins.
- Add the quinoa. And after a few minutes, the stock. Bring to the boil. Then reduce heat and simmer for 20-25 mins. Add any other seasonal veg you’re using when you need to to ensure it’s cooked through.
- Add more chilli and cumin + pepper to taste. Enjoy!
In Peru, this soup is enjoyed any time of day (even breakfast) and serves as a delicious antidote for the freezing cold Andean weather. In a large pot over medium-high heat, heat oil. Add onion, carrot, celery, and garlic and season with salt and pepper. In a medium soup pot, heat oil on low heat. Add onions, carrots, leeks, and celery.
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