Peruvian Quinoa Potato Soup

5 Nov

This is a quick, tasty, hearty soup I made on a weeknight.  The recipe if from the Urban Vegan cookbook, by Dynise Balcavage.  This makes a ton of soup, so be prepared!  You could halve the recipe, or just cut the amount of quinoa in half to make less soup.  You will almost certainly have to add additional liquid to this soup–the quinoa absorbs a lot of water.  (Note:  I did not copy the recipe exactly and changed some of the quantities of different ingredients.)

Ingredients

1 T olive oil

1 small white onion, chopped

3-4 cloves garlic, chopped

2 T achiote, dissolved in 6 1/2 cups vegetable broth or water

2 cups quinoa, rinsed

3-4 medium potatoes, roughly chopped

1/2 cup nutritional yeast

1/2 cup rice or soy milk (I used almond milk)

1/2 cup fresh parsley, chopped

Salt and pepper to taste

Preparation

Heat the oil in a large soup pot over medium heat.  When hot, add the onion and garlic, and saute for 3-5 minutes.  Add the achiote and broth.  Bring to a boil and then add the quinoa.  Boil gently for about 10 minutes.  Lower heat to a simmer.  Add the potatoes and cook, covered, until tender, about 10 minutes.  If the soup dries out/gets too thick, add more broth or water to think it out to your liking. Add the parsley, and season with salt and pepper to taste.

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