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A grain thickened vegetable soup featuring crops indigenous to the Americas. A quick and hearty soup for the fall.
Prep.
Category:
Ingredients
For 6 Serving(s)
ecuadorian-quinoa-soup
- 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
Ecuadorian Quinoa Soup Directions
- 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.