Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, sopa andina: veggie + quinoa soup - vegan. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Sopa Andina: veggie + quinoa soup - vegan is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Sopa Andina: veggie + quinoa soup - vegan is something that I have loved my entire life. They’re nice and they look fantastic.
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.
To begin with this recipe, we must first prepare a few components. You can have 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:
- Get 1 clove garlic, minced
- Prepare 1⁄2 small onion, chopped
- Prepare 1 stalk celery, chopped
- Get 1 leek, chopped
- Make ready 1-2 carrots, chopped
- Make ready 1⁄4 cup quinoa, rinsed
- Prepare 1 potato, chopped
- Get 500 ml vegan or veggie stock
- Get 1⁄2 cup cabbage, chopped
- Prepare 1 + tsp chilli powder (i used ancho + some flakes; any will do)
- Take 1 + tsp ground cumin
- Make ready 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.
Instructions 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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