Sopa Andina: veggie + quinoa soup - vegan
Sopa Andina: veggie + quinoa soup - vegan

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sopa andina: veggie + quinoa soup - vegan. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sopa Andina: veggie + quinoa soup - vegan is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Sopa Andina: veggie + quinoa soup - vegan is something that I have loved my whole life. They are nice and they look fantastic.

To prepare the vegan chickpea soup recipe start heating the oil in a large saucepan set over a medium heat. Add the onion, carrot, pepper, and potatoes, and sweat with a pinch of salt for. Try this simple but flavorful Moroccan chickpea soup, spiced with typical Arabic spices like cumin, paprika, and cinnamon.

To get started with this particular recipe, we must first prepare a few ingredients. You can have sopa andina: veggie + quinoa soup - vegan using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sopa Andina: veggie + quinoa soup - vegan:
  1. Prepare 1 clove garlic, minced
  2. Take 1/2 small onion, chopped
  3. Prepare 1 stalk celery, chopped
  4. Prepare 1 leek, chopped
  5. Make ready 1-2 carrots, chopped
  6. Make ready 1/4 cup quinoa, rinsed
  7. Get 1 potato, chopped
  8. Take 500 ml vegan or veggie stock
  9. Take 1/2 cup cabbage, chopped
  10. Make ready 1 + tsp chilli powder (i used ancho + some flakes; any will do)
  11. Make ready 1 + tsp ground cumin
  12. Prepare 1 cup sweetcorn or broad beans or any other in-season veg

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. In a large pot over medium-high heat, heat oil. Add onion, carrot, celery, and garlic and season with salt and pepper.

Instructions to make Sopa Andina: veggie + quinoa soup - vegan:
  1. In a large pot heat the oil. Add the onion, garlic, carrot, leek and celery and sauté for 10-15 mins.
  2. Add the potato, cabbage and spices. Cook for about 5 mins.
  3. 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.
  4. Add more chilli and cumin + pepper to taste. Enjoy!

In a medium soup pot, heat oil on low heat. Add onions, carrots, leeks, and celery. In a medium-sized, heavy-bottom stock pot or saucepan, heat the olive oil over medium-high heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. 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.

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