Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, sopa andina: veggie + quinoa soup - vegan. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Sopa Andina: veggie + quinoa soup - vegan is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Sopa Andina: veggie + quinoa soup - vegan is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook 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:
- Make ready 1 clove garlic, minced
- Prepare 1/2 small onion, chopped
- Get 1 stalk celery, chopped
- Get 1 leek, chopped
- Get 1-2 carrots, chopped
- Get 1/4 cup quinoa, rinsed
- Take 1 potato, chopped
- Get 500 ml vegan or veggie stock
- Prepare 1/2 cup cabbage, chopped
- Make ready 1 + tsp chilli powder (i used ancho + some flakes; any will do)
- Get 1 + tsp ground cumin
- Make ready 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. 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.
Instructions 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!
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. In a medium soup pot, heat oil on low heat.
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