Quinoa Soup (Sopa de quinua)
Overview
Sopa de quinua is an Andean soup made with quinoa, the ancient grain of the Andes, cooked with potatoes, carrot, broad beans, peas and sometimes pumpkin. Onion, garlic and ají chilli are fried first, then the vegetables and rinsed quinoa simmer until the seeds open and the broth thickens slightly. Fresh cheese, milk or a beaten egg may be stirred in at the end, and the soup is finished with oregano or parsley. It is light but nourishing and is a common everyday soup in Peru, Bolivia and Ecuador.
History
Quinoa has been grown in the Andes for thousands of years and was an important food for the Inca and earlier peoples. Soups using quinoa are a traditional way of eating it in highland households. Its international popularity in recent decades has also made it better known outside South America. Recipes vary between countries and families, using whatever vegetables, cheese or meat are available locally in each season.
Main ingredients
Quinoa, potatoes, carrot, broad beans, cheese, oregano. The soup is built on vegetable broth and is usually served hot. Diet: vegetarian; usually gluten-free.
Recipe outline serves 4 · ~55 min
Ingredients
- 120 g quinoa, well rinsed
- 3 potatoes, 1 carrot
- 100 g broad beans or peas
- 1 onion, 2 garlic cloves
- 100 g fresh cheese
- oregano, ají
Allergens: Contains: Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Fry the onion, garlic and ají in oil.
- Add the quinoa and 1.5 l water and simmer for 10 minutes.
- Add the potatoes, carrot and beans and cook for 20 minutes.
- Stir in cheese, season and add oregano.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.