Tag: Celery

Quinoa Soup

PERUVIAN QUINOA SOUP

This simple Quinoa soup is tasty, healthy and satisfying.

PERUVIAN QUINOA SOUP

  • 30 ml Cold Pressed Olive Oil (Extra Virgin)
  • 1 large Onion (Diced)
  • 2 Medium Carrots (chopped)
  • 3 cloves garlic (minced)
  • 0.5 inch Ginger (peeled and minced)
  • 2 stalks Celery (chopped)
  • 125 grams Quinoa (Uncooked, rinsed thoroughly)
  • 1000 ml Vegetable Stock
  • 5 grams Dried Oregano
  • 1.25 grams Smoked Paprika
  • 2 medium Red Potatoes (cut into half inch chunks)
  • 250 grams Cabbage (Coarsely chopped)
  • Salt and Pepper to taste
  • 65 ml Fresh Cilantro (Coriander) (roughly-chopped)
  1. In a large pot, heat the oil.
    Add the onion, garlic, ginger, carrots and celery.
  2. Saute on medium heat until the onions begin to brown ( 7 – 10 minutes)
  3. Add the Quinoa and toast – stirring often, until the seeds brown slightly ( 5 minutes)
  4. Add the stock, oregano, paprika,potatoes and cabbage.

    Bring to the boil – then reduce the heat to medium-low.

  5. Simmer the soup for 20 – 25 minutes – until the vegetables are fork-tender.
  6. Taste and adjust seasoning – then stir in the chopped Cilantro and serve.
Before you cook Quinoa, you should always soak it in boiling water for 5 + minutes – then rinse well under cold running water. This helps to remove the bitter taste.