
Sopa de Quinoa

This is the most famous of all Bolivian soups. You can get it in any restaurant and it is vegan, except when meat broth is used. It is easy to prepare, nutritious and inexpensive. That’s why it’s a good travel companion through South America. If you prefer to replace quinoa with a local grain, you can use bulgur, millet or risi (pasta), but then it is no longer quinoa soup.

Sopa de Quinoa
Ingredients
- 40 g beans, for example kindey beans
- 100 g quinoa
- 2 tsp miso paste, or vegetable broth
- 2 l water
- 1 onion
- 2 potatoes
- 35 g green peas, for example frozen peas
- ½ tsp oregano
- ½ tsp aji amarillo, or 1 pinch of chili powder
- ½ tsp parsley
- fresh parsley, for decoration
Instructions
- Soak the beans overnight and drain the water the next day.
- Cook the beans in a pot of water for 60 minutes. Then drain the water and wash the beans.
- Put the quinoa in a sieve and wash it.
- Bring the water to the boil and dissolve the miso paste in it.
- Peel the onion and cut into rings. Wash and dice the potatoes.
- Add the quinoa, onion, potatoes, peas, beans and spices to the broth and cook for 20 minutes.
- When everything is cooked, garnish with parsley and serve hot.
Nutrition

