Peruvian Soup
324 reviewsA traditional recipe, quinoa-based, transporting you to the heart of Peru.
Ingredients
Make sure you have...
Utensils
Stovetop, Pot (small), Peeler
recipe
Step 1
Peel and dice the vegetables.
Step 2
Mince the garlic.
Step 3
Peel and dice the carrots.
Step 4
In a large pot, add a bit of olive oil and the vegetables. Cook for 3 minutes.
Step 5
Add 1 cup of water per person to the pot, along with the tomatoes and quinoa. Season.
Step 6
Bring to the boil, cover and simmer for 15 minutes.
Step 7
Serve the soup with crumbled feta (Optional: and parsley if you have any). Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 421 cal. |
| Fat | 17 g |
| Carbohydrates | 47 g |
| Protein | 15 g |
| Fiber | 9 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Peruvian Soup" contains 421 Energy, 17 g of Fat, 47 g of Carbohydrates, 15 g of Protein, 9 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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