Known as Sopa de Quinua in the Peruvian Andes, this soup is built on quinoa enriched with carrot and potato, finished with fresh coriander. With no dairy, it freezes well for a ready midweek meal.
Heat the olive oil in a pot and sauté the onion and garlic until translucent, then add the carrot and potato and cook 3 minutes more.
Add the rinsed quinoa, vegetable stock, cumin and salt, and bring to a boil.
Simmer the soup over low heat, partially covered, for 25 minutes, until the vegetables and quinoa are soft.
Remove from the heat, sprinkle with fresh coriander and serve hot.
If you skip rinsing the quinoa before adding it, a faint bitterness can carry into the soup; do not skip the rinse.
If you plan to freeze the soup, leave out the coriander until serving so its freshness is not lost. A squeeze of lime juice adds a nice brightness.
Admin DadaGastro · verified in test kitchenSebze suyu bulamadığım için tavuk suyu kullandım, çorbaya daha derin bir tat kattı ve kinoa da o suyla güzelce yumuşadı. Kişniş sevmeyen eşim için son anda maydanozla değiştirdim, yine de lezzetli oldu.
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