Chupe de quinua

A soup recipe for you guys today. Not just any soup. Real Andean soup! A soup all the way from the Andes, with great, nutritious quinoa.

 

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Red and white quinoa, mixed with bulgur

 

In 2012 we were in Peru on holiday and we ate all sorts of thing when we were there. A lot of delicious things and also… Let’s just focus on the good things!

On an island in Lake Titicaca (with Titi for Peru and Caca for Bolivia, as our guide said), we stayed with a host family. Isabel and Valerio offered us a warm welcome and stay in their home. This also included Isabel’s cooking.

We arrived on the island around lunchtime and we were starving. Valerio took us up the hill, planted us at a table in the wonderful garden and ordered us to wait. Isabel quickly showed up with a beverage and a big bowl of soup. We couldn’t have imagined a better lunch and were quite full after the hearty soup. Little did we know a salad and a plate of potatoes (in all shapes, colors and sizes) with alpaca cheese would follow. The cup of fresh mint tea that followed was a relief.

 

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Today I share with you, my version of the delicious soup. We bought a little book of basic Peruvian recipes in Cusco.

 

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The chupe de quinua (quinoa soup) was the first one I tried. I have made the soup plenty of times now and I have perfected it according to our taste.

 

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Translated from Spanish for you, with addition of a few vegetables. Healthy, completely vegetarian and yummie:

Chupe de quinua 

For approx. 6 portions

Ingrediënts:

  • 250 grams of quinoa (white, red, black or a mix)
  • 2 potatoes, cut into pieces of about 1 cm
  • 1 sweet potato cut into pieces of about 1 cm
  • 2 big carrots, sliced into small pieces
  • 1 large onion (or more little ones) cut in half rings (or smaller, according to taste)
  • 2 cloves of garlic (chopped fine)
  • 100 grams of curd cheese (I prefer cottage cheese)
  • 250 milliliters (approx. 1 cup) of semi skinned milk
  • 2 liters of water
  • some vegetable broth (by choice)
  • 2 tablespoons of butter
  • parsley chopped fine (for the finish)
  • the original recipe also says: 1 tablespoon of achiote (or anatto), but so far, I have not found this in Belgium, I replace it with other herbs
  • seasoning according to taste (I use pepper, salt, curcuma, and a bit of powdered chili pepper)

Preparation:

  1. Heat up the butter in a deep pan.
  2. Add the onions and garlic and stew until the onions are glazy. If it applies, add the achiote.
  3. Season with pepper, salt, curcuma (for color) and a pinch of chili.
  4. Pour in the 2 liters of water and add the vegetable broth, if you’re using it. Bring the water to a boil.
  5. While you’re waiting for the water to boil, rince the quinoa well.
  6. Add the quinoa to the boiling water and cook for about 10 minutes.
  7. Add in the potatoes, sweet potato and carrots. Cook with the lid on until the vegetables are done.
  8. Put in the cheese and milk and stir thoroughly.
  9. Turn the heat of, taste and season some more if necessary.
  10. Finish with the chopped parsley.
  11. Serve!

 

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I hope you will enjoy this as much as my table guests and I do. Feel free to let me know what you think of this recipe! 

 

Many thanks to Valerio and Isabel for their hospitality and inspiration!

 

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I'd love to hear from you!