Julia Child said you don’t have to cook a masterpiece, just use good ingredients.
Peruvian Quinoa Soup is a example. The Peruvians have been using good ingredients for centuries. I had to go to the remote Taquile island on Lake Titicaca to eat this delicious soup.
Quinoa continues to be a staple in Peruvian’s diets. Considered an ancient grain, the Incas called it “the mother grain.” It’s popularity has recently soared because for a grain it is a good protein source. It cooks quickly, and the tiny seeds unfurl as they absorb liquid. It’s favor is bland but it’s versatility contributes to its popularity. It can be added to salads, served as a side dish (like cous cous), baked into muffins, even blended into smoothies. As I visited Peru, I discovered a few other ways quinoa to use it. Black quinoa-laced pancakes were so good that I ordered them twice. I haven’t replicated that recipe…yet, but I consider this soup a best-in-class.
No one is born a great cook, one learns by doing
Julia Child said, “No one is born a great cook, one learns by doing.” Soup is a great place to start because it’s pretty forgiving. You can substitute your favorite vegetables. Plus is makes enough for leftovers. Yum!
I joke that if I were Queen, I would require my subjects to take Family and Consumer Sciences (Home Economics) so they would know basic cooking skills. I can think of no better way to be Master of Your Universe than being able to feed yourself nutritiously, economically and safely.
Peruvian Quinoa Soup
Spicy, aromatic, and rich with vegetables and quinoa, this humble soup is a a regular on my table.
Peruvian Quinoa Soup
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Category: Soup
- 1 tablespoon canola oil
- 1 onion, peeled and diced
- 3 stalks celery, diced,
- 2 carrots, diced
- 1 clove garlic, minced
- 1 small jalapeno, minced
- 1 teaspoon dried ground cumin
- 1 teaspoon dried leaf oregano
- 3/4 teaspoon yellow curry
- 1 large yellow potato, diced
- 4 cups low-sodium broth, chicken or vegetable
- 5 cups water
- 1 cup quinoa, rinsed and drained
- 1 zucchini, diced
- ½ lime, juiced
- Salt and Pepper
- Heat oil in soup pot. Add onion, celery, and carrots. Cook 15 minutes until softened, but not browned.
- Add garlic and jalapeno, cook 1 minute.
- Stir in cumin, oregano and curry, cook 1 minute.
- Add potato, water, broth and quinoa. Bring to a boil, cover, and reduce heat to a simmer.
- Cook 15-20 minutes until vegetables are just cooked through and quinoa uncurls. Add zucchini and cook 5 minutes.
- Just before serving, stir in lime juice. Season with salt and pepper. Serve.