Spicy La Paz Quinoa Soup with Fresh Herbs
Experience the heartwarming flavors of Bolivia with this Spicy La Paz Quinoa Soup. Bursting with spices, tender quinoa, and fresh herbs, this soup not only warms the body but also brings together a medley of aromas that tell the tale of street food in La Paz. Feel free to tweak the spice level based on your preference and add any seasonal vegetables you have on hand for a personal touch!
Ingredients
Equipment
Method
- In a medium pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.
- Stir in the minced garlic, followed by the diced tomatoes, carrot, and bell pepper. Cook for another 5-7 minutes until soft.
- Add the rinsed quinoa, vegetable broth, ground cumin, smoked paprika, chili powder, salt, and pepper. Bring to a boil.
- Once boiling, reduce the heat to low and cover. Simmer for 20 minutes, or until the quinoa is fluffy and the vegetables are tender.
- Let the soup rest for 5 minutes off the heat. Adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro, sliced avocado, and a squeeze of lime juice if desired. Enjoy your flavorful bowl of La Paz soup!
Nutrition
Notes
Feeling adventurous? Try adding different proteins like shredded chicken or chickpeas for a heartier soup.
This recipe accommodates various vegetables, so don't hesitate to incorporate seasonal produce or whatever you have available.
The soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, adding a splash of water if needed to loosen it up. Happy cooking!
This recipe accommodates various vegetables, so don't hesitate to incorporate seasonal produce or whatever you have available.
The soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, adding a splash of water if needed to loosen it up. Happy cooking!
