This hearty Andean soup is a power food powerhouse. Loaded with
nutrients from Peruvian superfoods cilantro, purple potatoes and
quinoa, this soup is both colorful and flavorful.
1 bunch cilantro leaves
32 fluid ounces
1 Tbsp. olive oil
1 medium onion, chopped
cloves of garlic, chopped
3 celery sticks, chopped
purple potatoes, diced
2 carrots, sliced
1 cup quinoa,
½ red bell pepper, chopped
½ cup frozen peas (or
fresh if possible)
½ cup frozen corn (or fresh if possible)
- In a blender liquefy cilantro with broth. Set
- Saute onions and garlic until soft and clear.
- In a
large stock pot, combine saute, celery, liquefied cilantro broth,
purple potatoes, and carrots.
Bring to a boil.
- Add 1
cup quinoa and bell pepper.
- Once quinoa is cooked about 10-15
minutes add peas and corn. Heat until thoroughly warm.
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