When I was in Bolivia a few months ago, I was amazed at how many soups used quinoa as the thickening agent. In sticking with the authentic, I vowed to recreate the most basic preparation of quinoa from the motherland: sopa de quinua, or quinoa soup. The traditional recipe calls for from-scratch chicken broth, but you can sub your favorite veggie substitute as we have here.
Use your favorite vegan chicken soup broth recipe, we like this one from Oh My Veggies
1 large carrot, peeled and cut into chunks on the diagonal
2 large potatoes, peeled and cut into bite sized chunks
1 tpsn olive oil
1 onion, diced
3 cloves of garlic, minced
Fresh parsley leaves
1 cup of Toasted Quinoa
Bunch of tuscan kale (optional)
To make the quinoa soup, start with a soup pot. Brown onions and garlic in olive oil on medium-high heat. Add dry quinoa to toast. Stir for 5 minutes. Add enough broth to your liking (I suggest no more than 4 quarts). Bring water to boil. Add potatoes, carrots - you can also add your favorite chicken substitute here, shredded. Cook for 15 minutes. Quinoa will become super plump and soup will have a thick consistency. (also optional: if you want a green-leafy nutritional boost, add a bunch of chopped tuscan kale. It's not what they'd serve in bolivia but it does make this a one-pot meal.) garnish with parsley leaves.
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