Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sopa andina: veggie + quinoa soup - vegan. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Sopa Andina: veggie + quinoa soup - vegan is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Sopa Andina: veggie + quinoa soup - vegan is something which I have loved my whole life. They’re nice and they look fantastic.
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To get started with this recipe, we must first prepare a few components. You can have sopa andina: veggie + quinoa soup - vegan using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sopa Andina: veggie + quinoa soup - vegan:
- Take 1 clove garlic, minced
- Get 1/2 small onion, chopped
- Take 1 stalk celery, chopped
- Prepare 1 leek, chopped
- Take 1-2 carrots, chopped
- Make ready 1/4 cup quinoa, rinsed
- Make ready 1 potato, chopped
- Prepare 500 ml vegan or veggie stock
- Take 1/2 cup cabbage, chopped
- Make ready 1 + tsp chilli powder (i used ancho + some flakes; any will do)
- Prepare 1 + tsp ground cumin
- Prepare 1 cup sweetcorn or broad beans or any other in-season veg
A Flavorful Vegan Soup 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. In Peru, this soup is enjoyed any time of day (even breakfast) and serves as a delicious antidote for the freezing cold Andean weather. This spicy vegetable, quinoa and peanut soup recipe is a modern take on a traditional Bolivian soup recipe called Sopa de Mani. Add onion, carrot, celery, and garlic and season with salt and pepper.
Steps to make Sopa Andina: veggie + quinoa soup - vegan:
- In a large pot heat the oil. Add the onion, garlic, carrot, leek and celery and sauté for 10-15 mins.
- Add the potato, cabbage and spices. Cook for about 5 mins.
- 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.
- Add more chilli and cumin + pepper to taste. Enjoy!
This spicy vegetable, quinoa and peanut soup recipe is a modern take on a traditional Bolivian soup recipe called Sopa de Mani. Add onion, carrot, celery, and garlic and season with salt and pepper. Stir cabbage, kidney beans, and quinoa into the soup. Garnish each serving with Parmesan cheese. This Quinoa Tortilla Soup recipe is made with the most amazing zesty chile broth, it's naturally vegetarian, vegan and gluten-free, and totally hearty and delicious.
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