Vegetable Soup doesn’t have to be bland—this Peruvian quinoa version is cozy, high in protein, and perfect for busy nights. In one pot, quinoa, potatoes, and sweet corn simmer in a clear, aromatic broth that tastes bright yet comforting. It’s the kind of bowl that keeps you warm without weighing you down and works for lunch, dinner, or meal prep all week.
Ingredients
- 1 cup quinoa, well-rinsed
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 medium carrot, sliced into thin coins
- 2 small waxy potatoes, diced small
- 1 cup fresh or frozen corn kernels
- 1 small leek (white/light green), thinly sliced (optional but classic)
- 6 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- Fine sea salt and black pepper to taste
- 2 tbsp chopped cilantro, plus extra for serving
- Lime wedges, to serve
Instructions
- Bloom the aromatics: Warm olive oil in a medium pot over medium heat. Sauté onion and celery 3–4 minutes until translucent. Stir in garlic, cumin, and oregano for 30 seconds until fragrant.
- Simmer the base: Add carrots, potatoes, leek, bay leaf, and broth. Bring to a gentle boil, then lower to a lively simmer for 8–10 minutes.
- Cook the quinoa: Stir in rinsed quinoa and cook 12–15 minutes, until quinoa “tails” unfurl and potatoes are tender.
- Finish the soup: Add corn and simmer 2–3 minutes more. Season well with salt and pepper. Remove bay leaf, stir in cilantro.
- Serve: Ladle into bowls, squeeze lime over the top, and finish with extra cilantro.
Health Benefits
- Complete protein: Quinoa provides all nine essential amino acids, making this a satisfying plant-forward meal.
- Steady energy: Potatoes and quinoa deliver complex carbs and fiber for long-lasting fullness.
- Micronutrient boost: Carrots, corn, leek, and celery bring potassium, folate, vitamin A, and antioxidants to the bowl.
Tips for Big Flavor
- Rinse quinoa thoroughly to remove bitterness.
- Layer spices early: Bloom cumin and oregano in oil to release their aroma.
- Bright finish: Don’t skip the lime—acidity lifts the broth and balances starches.
Variations
- Aji amarillo touch: For gentle heat and a golden hue, whisk in 1–2 tsp ají amarillo paste with the aromatics.
- Greens: Stir in a handful of spinach or shredded cabbage in the last 2–3 minutes.
- Extra veg: Green beans or peas are traditional add-ins and cook quickly.
Make-Ahead & Storage
- Fridge: 4 days in airtight containers. Quinoa continues to absorb broth, so keep extra broth on hand to loosen when reheating.
- Freezer: 2–3 months; cool completely before freezing and reheat gently with added broth.
Serving Ideas
- Top with sliced avocado and more cilantro.
- Serve with warm crusty bread or toasted corn tortillas for texture.
- Add a simple side salad with citrus dressing to echo the limey finish.
Conclusion
This Peruvian quinoa Vegetable Soup is everything you want in a weeknight bowl—nourishing, quick, and deeply satisfying. Keep it in your rotation for Winter Soup, Healthy Soup Recipes, and those nights when you need wholesome comfort fast.
