Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, sopa andina: veggie + quinoa soup - vegan. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Sopa Andina: veggie + quinoa soup - vegan is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Sopa Andina: veggie + quinoa soup - vegan is something that I have loved my entire life. They’re fine and they look fantastic.
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 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
- Prepare 1 stalk celery, chopped
- Prepare 1 leek, chopped
- Take 1-2 carrots, chopped
- Prepare 1/4 cup quinoa, rinsed
- Prepare 1 potato, chopped
- Make ready 500 ml vegan or veggie stock
- Make ready 1/2 cup cabbage, chopped
- Make ready 1 + tsp chilli powder (i used ancho + some flakes; any will do)
- Make ready 1 + tsp ground cumin
- Prepare 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. Stir cabbage, kidney beans, and quinoa into the soup.
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