Peruvian quinoa soup

€2.39│ €0.60 per portion │ Serves 4 │ Under 30mins│ Peru

Simple, warming, and packed with flavour. This is an old-school, light soup with potato, carrots, and onion - spiced up with quinoa and special ají amarillo chili.

Explore our recipe for this great, healthy, and easy soup made in one pan!

• What to serve it with?
• How to use in a meal plan
• Leftovers
• Utensils
• Ingredients
• Method

What to serve it with?

In Peru, quinoa soup with vegetables is usually a starter - but it's actually super filling on its own. You could buff it up by adding meat, or simply serving with fluffy flatbread, an avocado salad, or even tortilla chips.

How to use in a meal plan

Good home economics is using ingredients smartly - and that saves money and cuts food waste. A meal plan is a great way to do this.

Quinoa soup is a healthy and light, which can help balance out a week of heartier meals. It is also super easy to make and requires only one pan.

Leftovers

Spoonfeed meal plans save you money by using the economy of scale. Making dinner also your leftover lunch avoids spending money and extra time cooking!

Peruvian quinoa soup heats up very well and makes for an easy, refreshing lunch. Great on a cold afternoon to keep you going!

Utensils

• Sauté pot + lid
• Ladle/serving spoon

Ingredients

• 50-80g quinoa
• 1 white onion
• 2 small potatoes/sweet potatoes
• 2 carrots
• 2 tbsp Ají Amarillo chili paste/powder
• 1 garlic clove
• 1 tbsp fresh coriander
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1 stock cube for 1.5L broth
• 2 tbsp olive oil
• Squeeze of lemon/lime

Ají amarillo

An incredible, fruity chili with a kick from Peru, this pepper is key to the flavour of Peruvian cuisine - a part of the holy trinity with red onion and coriander - and essential to an authentic lomo saltado! Find the paste or powder from a Latin American store. Note: the powder will last longer in your pantry.

Method

1. Rinse quinoa under cold water until it runs clear. Prepare stock, either with a vegetable or chicken stock cube.
2. Dice onion and garlic. Cut carrot and potato into small cubes.
3. Heat olive oil in a sauté pot, adding onions with salt and pepper and frying for 2-3 minutes until soft. Stir in garlic and cook for 30 seconds.
4. Add potatoes and carrots, stirring until well covered with oil. If you're using ají amarillo chili powder, add it now with cumin and cook for 30 seconds until uniform. You can adjust the levels of the chili for taste.
5. Sprinkle in oregano, then pour in stock and bring it to a boil. Reduce to a simmer and cover, cooking for 5-6 minutes, until the potatoes begin softening.
6. Add the quinoa and cook for another 12 minutes until cooked and soft. If you're using ají paste, stir it in now and remove from the heat.
7. Top with roughly chopped fresh coriander, squeezing lemon/lime to taste and serve!