Hello everybody, I hope you’re having an amazing day today. Today, we’re going 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 is gonna smell and look delicious.
Sopa Andina: veggie + quinoa soup - vegan is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Sopa Andina: veggie + quinoa soup - vegan is something which I have loved my whole life.
Sopa Andina: veggie + quinoa soup - vegan. See great recipes for Sopa Andina: veggie + quinoa soup - vegan too! 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 […] We hope you got benefit from reading it, now let's go back to sopa andina: veggie + quinoa soup - vegan recipe.
To begin with this recipe, we must first prepare a few ingredients. You can cook sopa andina: veggie + quinoa soup - vegan using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sopa Andina: veggie + quinoa soup - vegan:
- Take 1 clove garlic, minced
- Prepare 1/2 small onion, chopped
- Make ready 1 stalk celery, chopped
- Make ready 1 leek, chopped
- Make ready 1-2 carrots, chopped
- Get 1/4 cup quinoa, rinsed
- Make ready 1 potato, chopped
- Prepare 500 ml vegan or veggie stock
- Get 1/2 cup cabbage, chopped
- Prepare 1 + tsp chilli powder (i used ancho + some flakes; any will do)
- Prepare 1 + tsp ground cumin
- Make ready 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. In a medium soup pot, heat oil on low heat. Add onions, carrots, leeks, and celery. Now add the broth, tomato puree, bay leaf, salt, and pepper.
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