Tag Archives: Potato

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.)


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


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.


Red Lentil Soup with Brown Rice and Vegetables

30 Jan

I love lentils in general, but red lentils are especially fun because they cook so fast and break down to make a nice, smooth soup.  Red lentils are always a soup ingredient, whereas green or brown lentils retain their shape much better and can be used for other types of dishes, like salads.  I normally use them to make Indian dal, with ginger, turmeric, cilantro, and the other ingredients, but lately I’ve been making red lentil and brown rice based soups.  That combination in and of itself is fabulous, but I’ve also started adding vegetables like potatoes and carrots.  This time I threw in some frozen peas and corn for fun.  I happened to have some cornbread I made a week or so ago still in the freezer (I like to make a pan, cut into pieces, and freeze them to heat individually.  That way I don’t end up eating a whole pan of it, and nothing goes to waste either.)  So, I ate some of this soup just now with some cornbread with pieces of corn, some butter and a drizzle of honey.  Yum!!  Also, a green salad would be an excellent way to round out the meal.  However, I just at a big bowl of soup and a lovely piece of cornbread, and that was really enough.


2 T olive oil or butter

1 onion, chopped

1 large carrot, peeled and chopped

1 stalk celery, ends cut off and sliced

1 medium potato, chopped

1 tsp turmeric

1 tsp coriander

1 tsp cumin

1 tsp minced ginger

2/3 cup red lentils

1/2 cup brown rice

Salt (start with 1 tsp, add more if needed)

5-6 cups water or broth

1/2 cup frozen peas

1/2 cup frozen corn

1 cup fresh spinach


Heat the butter or oil in a pot.  Add the onion, stir to mix with the butter or oil.  Cook for a few minutes, then add the turmeric, coriander, cumin, and ginger.  Stir to mix and cook for a few more minutes.  Add the carrot, celery, and potato.  Cook all together for about five minutes.  Add the lentils and rice.  Add the water and salt.  Turn on high and bring to a boil.  Once the soup boils, cover the pot and lower the heat to medium low.  Set a timer for 30 minutes.  Five minutes before the timer goes off, add the peas, corn, and spinach.  Cook five more minutes, taste to make sure the rice is cooked and to test the soup, adding additional if needed.

And you’re done!

Blue Potato Soup with Rosemary

8 Nov

I’ve created a blue soup!  And it’s not like the blue soup in Bridget Jones’ Diary–the blue in my soup is from some lovely blue potatoes, not blue string.  Blue potatoes come in a variety of shapes and sizes.  I used some small ones.  Aren’t they beautiful?

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This soup is basically pureed cooked blue potatoes with rosemary, milk, pepper, and salt.  Here I used fresh rosemary but you can use dried if you prefer.

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About 1 pound blue potatoes, sliced to roughly the same size

About 1 tablespoon fresh rosemary, less if you’re using dried (around 1/2 tablespoon)

Salt and pepper to taste

About 1 cup milk or soy milk

Potato cooking liquid


First, place the sliced potatoes in a pot of water over high heat.  Bring to a boil, and cook for about 15 minutes until the potatoes are tender.  Drain the potatoes, but reserve the cooking liquid to use as the liquid base of your soup.  Place about half the potatoes in your blender, half the milk, a few pinches of salt, pepper, and a few cups of the cooking liquid.

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Do not fill up the blender–only fill it about 1/2 to 2/3 full.  A full blender of hot liquid and vegetables is a recipe for disaster, for obvious reasons.  Give the blender a whirl until the potatoes are pureed, for just a few seconds.  Transfer to a large bowl.  Puree the rest of the potatoes and a few more cups of liquid, salt, and pepper.  Once pureed, add to the first batch in bowl, add the rosemary, and stir a few times.  Taste, and add additional salt if necessary.  Your blue soup will look like this:

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