My daughter is least interested in cooking. For her food is sustenance and as long as it’s nutritious and flavorful she doesn’t have too many opinions as to how food should be. So when she likes something and asks me teach her it’s a big deal. She loved this Peruvian soup so much she couldn’t stop eating it. I adapted this recipe from 177 Milk Street and its become a family favorite, we’ve already made it twice!
We love quinoa and eat it several times a week as a substitute for rice. It’s lower in carbs and has significant amounts of protein making it a healthier grain compared to rice. This soup is hearty and perfect for cooler days as its filling, warming and a complete meal. This is also a good recipe for Sunday prep for busy midweek lunches or even dinners. It’s one of those soups that reheats beautifully and stays delicious even after a few days. So give it a try.
If you can’t find Peruvian yellow chili paste, aji amarillo use your favorite chili paste with a pinch of turmeric. There’s no significant difference in taste except a beautiful golden color.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic minced
- 1-2 tablespoons ají amarillo paste or any chili paste with a pinch of turmeric for color) also available in Latin markets and online
- 2 large tomatoes diced about one cup, finely chopped
- 1 tablespoon dried oregano, crushed
- Sea salt and ground black pepper
- 8 ounces Yukon gold potato, peeled and cut into ½-inch pieces (1½ cups)
- 2 1/2 cups corn kernels, organic
- 1/2 cup quinoa, preferably white or red, rinsed, soaked for 30 minutes and drained
- 8 cup low-sodium veggie broth
- 2-3 tablespoons coconut cream or heavy cream your preference
- 1/3 cup fresh cilantro leaves, chopped
- 2 tablespoons vegan or regular feta or machego cheese optional
- Lime wedges,
Directions
- In a large soup pan warm the oil. Add the chopped onion and sauté till lightly browned. now add the chili paste, garlic, oregano, sea salt and pepper. cook till fragrant about 1 minute.
- Add the diced potatoes, tomatoes, quinoa vegetable broth and corn. Bring it to a boil. and then reduce to a simmer.
- Cook till quinoa is soft about 18-20 minutes. stir occasionally. add the cream of your choice and stir till slightly thick.
- Adjust the seasoning. serve with cilantro, crumbled cheese and lime juice. I like to have it with some baby greens like spinach for added nutrients.
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