Peruvian-Inspired Quinoa Vegetable Soup

Sweet potato, turnip and cabbage share the pot with tiny quinoa grains in this colorful vegetable soup. Cumin warms the broth, while parsley and cider vinegar brighten the finish.

Even pieces make a better bowl

Cut the root vegetables into half-inch pieces and rinse the leek well. Let the carrots, onion and leek soften before adding the remaining vegetables and quinoa.

Check vegetables as well as grains

The quinoa and roots should both be tender before serving. Add a little stock if the pot gets too thick, and let the vegetables finish cooking even if the quinoa is ready first.

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Peruvian-Inspired Quinoa Vegetable Soup

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A vegetable-packed quinoa soup with sweet potato, cabbage and turnip, warmed with cumin and finished with parsley and cider vinegar.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Peruvian-inspired
Ingredients Instructions Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1 lg Yellow Onion diced
  •  
    1 lg Leek, white and light green part only washed well and thinly sliced
  •  
    1 lg Celery stalk diced
  • 2 Carrots peeled and cut into 1/2-inch pieces
  • 4 cloves Garlic minced
  •  
    1 cup Sweet potatoes peeled and cut into 1/2-inch pieces
  •  
    1 ½ cups Cabbage coarsely chopped
  •  
    1 Turnip - white peeled and cut into 1/2-inch pieces
  • 1 tsp Ground Cumin
  •  
    1/2-1 tsp Chili powder or ancho chili powder mild chili powder blend or pure ancho powder; not cayenne
  •  
    4 cups low-sodium vegetable stock plus more as needed; chicken stock may be substituted
  •  
    ¼ cup Quinoa dry; rinsed in a fine-mesh sieve and drained
  • 1/4-1/2 tsp Sea salt to taste
  • ½ cup Parsley fresh, coarsely chopped
  •  
    1-2 tbsp Apple cider vinegar start with 1 tablespoon and adjust to taste
  •  
    Chopped tomatoes or red peppers for garnish optional

Instructions
 

  1. Heat the olive oil in a large soup pot over medium heat. Add the onion, well-rinsed leek, celery and carrots. Cook for 6–8 minutes, stirring, until beginning to soften. Add the garlic and stir for 30 seconds.
  2. Add the sweet potato, cabbage, turnip, cumin and chili powder. Stir for about 1 minute, keeping the spices from scorching.
  3. Pour in the stock and add the rinsed quinoa. Bring to a boil, then reduce to a gentle simmer. Partly cover and cook for about 20–25 minutes, stirring occasionally, until the quinoa is tender and its small germ rings have opened, and the carrots, turnip and sweet potato are fork-tender. Add stock or water as needed to keep a soup consistency. Follow the quinoa package timing if it needs longer.
  4. Stir in the salt to taste, parsley and 1 tablespoon cider vinegar. Taste and add more vinegar gradually if desired, up to the listed 2 tablespoons. Adjust chili powder and salt as needed. Serve with optional chopped tomatoes or red pepper.

Notes

Cut the root vegetables into even 1/2-inch pieces so they soften alongside the quinoa. Cooking time varies with the vegetables and quinoa variety; check both rather than stopping at a fixed time. Use a 5–6-quart pot and add more stock if the vegetables make the soup too thick.
The title describes a Peruvian-inspired vegetable variation; no claim of a single traditional formula is made. Yield is approximately 6 servings. Refrigerate promptly in shallow containers within 2 hours and use within 3 days. Reheat to 165°F (74°C), adding broth as needed.
Adapted from Eat Well Enjoy Life’s Peruvian Quinoa Soup, with clarified preparation and vegetable doneness guidance.

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A bright finish

Start with one tablespoon of cider vinegar and taste before adding more. Stir in parsley at the end and offer chopped tomato or red pepper for a fresh contrast.

Adapted from Eat Well Enjoy Life’s Peruvian Quinoa Soup, with clarified preparation and cooking guidance.

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