Peruvian Soup
Very easy
Coline
Coline

Peruvian Soup

Prep Time

5 minutes
Prep time

Cooking

24 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)

1/4

Vegetable bouillon (cube)

Utensil

Digicook

recipe

  • Step 1
    Peel, then cut the onions into quarters.
  • Step 2
    Peel, then dice the carrots.
  • Step 3
    In the Digicook bowl , add : the onions, carrots & peeled garlic. Mix 30 sec/ speed 5.
  • Step 4
    Add a drizzle of olive oil*. Close the lid without the measuring cap & cook 4 min/120°C/ speed 1 on 'reverse' mode. *Check out our tips for this recipe
  • Step 5
    Meanwhile, rinse then drain the quinoa.
  • Step 6
    After 4 min, in the Digicook bowl, add : the tomato, 250g of water per person, veggie stock cube & quinoa. Season with salt & pepper. Cook for 20 min/100°C/speed 1 on 'reverse' mode.
  • 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'.