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Christian Vegetarian Association Presents:
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Quinoa Cilantro Soup
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.
Ingredients:
1 bunch cilantro leaves
32 fluid ounces vegetable
1 Tbsp. olive oil
1 medium onion, chopped
5 cloves of garlic, chopped
3 celery sticks, chopped
3 medium purple potatoes, diced
2 carrots, sliced
1 cup quinoa, dry/raw
½ red bell pepper, chopped
½ cup frozen peas (or fresh if possible)
½ cup frozen corn (or fresh if possible)
Directions:
- In a blender liquefy cilantro with broth. Set aside.
- 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.Your question and comments are welcome
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