Peruvian Soup
Very easy
Jow
Coline
Coline

Peruvian Soup

Prep Time

6 minutes
Prep time

Cooking

18 minutes
Cook time

Calories

365 cal.
Per serving

Ingredients for 1

Quinoa

40 g

Quinoa

Carrots (fresh)

1

Carrots (fresh)

Yellow onion

1/4

Yellow onion

Garlic

1/2 clove

Garlic

Crushed tomatoes

150 g

Crushed tomatoes

Feta cheese (block)

40 g

Feta cheese (block)

Parsley (fresh)

optional

1 sprig

Parsley (fresh)

Vegetable bouillon (cube)

optional

1/4

Vegetable bouillon (cube)

Utensils

Stovetop, Pot (small)

recipe

  • Step 1
    Peel, then finely dice the onions.
  • Step 2
    Peel, then finely mince the garlic.
  • Step 3
    Peel, then dice the carrots.
  • Step 4
    Heat a drizzle of olive oil in a pot, over medium heat. Add the onions, carrots & garlic. Season with salt & pepper* & sauté for 3 minutes. *Check out our tips for this step
  • Step 5
    Add the tomato, 250ml of water per person, the veggie stock cube & the quinoa. Season with salt & pepper & mix well.
  • Step 6
    Bring to a boil, cover & simmer for 15 min.
  • Step 7
    Serve the Peruvian soup in a bowl. Top with crumbled feta & chopped parsley, if you have some. Re-season to taste & enjoy !

😋 Gourmet tip

For a truly flavousome dish, we suggest seasoning the soup with ground cumin, ginger & 'piment d'Espelette'.