Sopa de Quinoa con Verduras (Peruvian Quinoa Vegetable Soup)

Ingredients

• •¾ cup white quinoa, rinsed
• •6 cups vegetable broth
• •1 yellow onion, finely diced
• •3 garlic cloves, minced
• •2 carrots, diced
• •2 medium yellow potatoes, peeled and diced
• •1 zucchini, diced
• •1 cup canned diced tomatoes
• •1 tsp ground cumin
• •½ tsp dried oregano
• •1 tbsp vegetable oil
• •to taste salt and black pepper
• •¼ cup fresh cilantro, roughly chopped
• •1 lime, cut into wedges, for serving

Directions

1. 1Heat oil in a large pot over medium heat; sauté onion for 4 minutes until softened, then add garlic, cumin, and oregano and cook for 1 minute.
2. 2Add diced tomatoes (with their juice) and stir, scraping any bits off the bottom of the pot.
3. 3Pour in vegetable broth and bring to a boil.
4. 4Add rinsed quinoa, potatoes, and carrots; reduce heat to medium, cover, and simmer for 15 minutes.
5. 5Add zucchini and continue simmering uncovered for 8 more minutes until all vegetables are tender and quinoa is fully cooked.
6. 6Taste and season generously with salt and black pepper.
7. 7Stir in half the cilantro, then ladle into bowls.
8. 8Serve with remaining cilantro scattered on top and lime wedges on the side.

💡 Peruvian cooks often add a small piece of corn on the cob or a handful of green beans to this soup — use whatever vegetables need using up. For extra body, mash a few potato cubes against the side of the pot before serving.

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