Peruvian Soup
Very easy
Coline
Coline

Peruvian Soup

Prep Time

10 minutes
Prep time

Cooking

22 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 tsp

Parsley (fresh)

Vegetable bouillon (cube)

optional

1/4

Vegetable bouillon (cube)

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 !

😋 Gourmet tip

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