Peruvian Soup
59 reviewsA traditional recipe, quinoa-based, transporting you to the heart of Peru.
Ingredients
Make sure you have...
Utensil
Thermomix
recipe
Step 1
Peel, then cut the onions into quarters.
Step 2
Peel, then dice the carrots.
Step 3
In the bowl of the Thermomix, add : the onions, carrots & peeled garlic. Mix 5 sec/ speed 5.
Step 4
Scrape the sides of the bowl with the spatula. Add a drizzle of olive oil* & sauté for 2 min/120°C/speed 1. *Consulte nos astuce pour cette étape
Step 5
Meanwhile, rinse then drain the quinoa.
Step 6
After 2 min, in the bowl of the Thermomix, add : the tomato, 250g of water per person, veggie stock cube & quinoa. Season with salt & pepper.
Step 7
Cook for 20 min/100°C/reverse direction/simmer speed.
Step 8
Serve the Peruvian soup in a bowl. Top with crumbled feta & chopped parsley, if you have some. Re-season to taste & enjoy !
For a truly flavousome dish, we suggest seasoning the soup with ground cumin, ginger & 'piment d'Espelette'.
- Aurélie, Food Editor
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 365 cal. |
| Fat | 13 g |
| Carbohydrates | 42 g |
| Protein | 14 g |
| Fiber | 10 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 365 Energy, 13 g of Fat, 42 g of Carbohydrates, 14 g of Protein, 10 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
B 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+ Green-score
The Green-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A+ to F. 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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