Ecuadorian Quinoa Soup

Serving size:
 6 Servings

Ingredients

    • 1 1⁄2 t
    • black pepper
    • 3 t
    • oregano
    • 3 t
    • cumin
    • 3 t
    • coriander
    • 3 c
    • red and green peppers, chopped
    • 3 c
    • potatoes, diced
    • 2 t
    • salt, or more to taste
    • 5 c
    • onions, chopped
    • 6 T
    • olive oil
    • 1 1⁄2 c
    • quinoa
    • 1 gal
    • vegetable stock
    • 4 1⁄2 c
    • fresh tomatoes, diced
    • 3 c
    • zucchini or yellow squash, diced
    • 3 T
    • lemon juice
Prep
5 minutes
Ready in
5 minutes

Description

A grain thickened vegetable soup featuring crops indigenous to the Americas. A quick and hearty soup for the fall.

Instructions

Rinse quinoa thoroughly under cold running water. Warm oil in soup pot, add onions and salt, cover. Cook on medium heat for 5 minutes. Add drained quinoa, potatoes, peppers, tomatoes, veggie broth, and spices. Cover and bring to a boil. Reduce heat and simmer for 10 minutes. Add zucchini and simmer 15-20 minutes or until all veggies are tender. Stir in lemon juice.

Course: