Peruvian Quinoa Soup

Step 1

In a medium soup pot, heat oil on low heat. Add onions, carrots, leeks, and celery. Sauté for 5 minutes or until the vegetables begin to soften.

Step 2

Add in the garlic. Sauté 1 minute more.

Step 3

Add the sweet potatoes, turnips, cabbage, cumin and chili powder.  Stir to coat the vegetables with the spices.

Step 4

Sauté 1 minute until spices are fragrant.

Step 5

Add stock and quinoa. Bring to a boil. Turn down until just simmering and cook until quinoa is cooked about 15 minutes.

Step 6

Add salt the last 5 minutes of cooking.

Step 7

Add apple cider vinegar, to taste.

Step 8

Taste to adjust salt and chili powder.

Step 9

Add parsley and serve garnished with chopped tomatoes or red peppers.