Peruvian Quino Soup

Peruvian Quinoa Soup

A flavourful, clear broth with chunky vegetables and quinoa makes this as nutrtuing as the Peruvian people

  • The broth is subtle but full of flavour with the balance of cumin, oregano and smokey ancho chilli
  • Rustic in nature with chunky veggies, every spoonful is different
  • Quinoa provides the protein with it's impressive amino acids
  • Pronounces 'keen-wah' this is a seed not a grain

Ingredients: Homemade Vegetable Stock, Filtered Water, Quinoa, Sweet Potato, Carrots, Celery, Cabbage, Leek, Garlic, Organic Extra Virgin Olive Oil, Celtic Sea Salt, Oregano, Cumin, Ancho Chilli, Black Pepper ;

How to Prepare: Defrost in the fridge overnight. Heat in a pot on medium temperature, stirring occasionally. Remove before boiling to maintain maximum nutrients. While nothing else is required, any opportunity to add a handful of fresh herbs is always beneficial. The Peruvians would usually add fresh coriander or finely sliced celery leaf.

800g  - generous serving for two or more