Peruvian Quinoa Soup
Hearty Peruvian Quinoa Soup. A nourishing bowl filled with quinoa, potatoes, carrots, squash, fresh cheese cubes, green beans, and a flavorful broth made with chicken or vegetables, seasoned with olive oil, onion, green pepper, garlic, salt, and oregano.
Servings 4
Calories 300kcal
Ingredients
- 4 yellow potatoes peeled and diced (600 g)
- 1 liter of chicken or vegetable broth
- 2 carrots peeled and diced (200 g)
- 2 cups squash peeled and diced (300 g)
- 1 cup quinoa washed and drained (100 g)
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 garlic clove minced
- 1 red onion finely chopped (150 g)
- 1/2 green bell pepper finely chopped (100 g)
- 100 g fresh cheese diced
- 1 tablespoon corn oil
- 10 green beans cut into pieces
- 1/2 cup evaporated milk 120 ml
- 1 bunch coriander leaves
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, garlic, and green bell pepper and cook until softened, about 5 minutes.
- Add the potatoes, green beans, carrots, squash, quinoa, salt, and oregano.
- Pour in the broth and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes, or until the potatoes are tender.
- Stir in the fresh cheese cubes and evaporated milk. Serve hot and garnish with coriander leaves.