Quinoa Veg Soup (Bolivian Style Stew) Recipe
This comforting and nutritious Quinoa Veg Soup, inspired by Bolivian cuisine, is a perfect dish for a wholesome dinner. Packed with protein-rich quinoa, vibrant vegetables, and aromatic spices, this stew is not only satisfying but also offers a healthy, vegetarian meal. Ideal for a chilly evening, this soup is sure to warm you up and keep you full for hours. You can enjoy it as is or pair it with a slice of your favorite toast, such as Chilli Cheese Toast, for an added treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa (soaked in warm water) | 1/4 cup |
| Kala Chana (Brown Chickpeas) | 1 cup (cooked) |
| Vegetable Stock | 1/2 cup |
| Onion (finely chopped) | 1 |
| Bay Leaves (Tej Patta) | 2 |
| Water | 1 cup |
| Carrots (Gajjar) – diced | 1 cup |
| Green Bell Pepper (Capsicum) | 1/2 cup (chopped) |
| Ginger (grated) | 1 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Homemade Tomato Puree (or Pasta Sauce) | 1/4 cup |
| Kashmiri Red Chilli Powder | 1/2 tablespoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Fresh Coriander Leaves | 1/2 teaspoon (for garnishing) |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 60 minutes |
| Servings | 4 servings |
Cuisine: Continental
Course: Dinner
Diet: Vegetarian
Instructions
-
Prepare the Ingredients:
Start by soaking the quinoa in warm water for about 10 minutes to soften it. Meanwhile, chop the vegetables—onions, carrots, green bell pepper, and cilantro—so they are ready for use. -
-
Cooking the Base:
In a pressure cooker, heat sunflower oil over medium heat. Add the finely chopped onions, grated ginger, garlic, and bay leaves. Sauté these ingredients for 3-4 minutes, or until the onions turn golden brown and become aromatic. -
Adding the Veggies and Spices:
Once the onions are golden, add the homemade tomato puree (or pasta sauce), chopped green bell pepper, diced carrots, and any other veggies you wish to include. Stir the mixture and sauté for another 2-3 minutes. Sprinkle in a pinch of salt, adjusting to taste. -
Adding Protein and Flavor:
Stir in the cooked kala chana (brown chickpeas) and quinoa, followed by the Kashmiri red chilli powder, cumin seeds (jeera), and coriander powder. Add the vegetable stock and water to the pressure cooker, mixing everything together to combine. -
Pressure Cooking:
Close the lid of the pressure cooker and cook for 2 whistles. Afterward, let the pressure release naturally before opening the cooker. -
Simmering:
Once the pressure has dissipated, turn the heat to low and let the soup simmer for an additional 3-4 minutes to let the flavors meld together. If you prefer a thicker consistency, you can let it simmer for a little longer. -
Finishing Touches:
Just before serving, stir in freshly chopped coriander leaves for an added burst of freshness. Taste and adjust the salt and spices according to your preference. -
Serve:
Ladle the hot Quinoa Veg Soup into bowls and garnish with extra coriander if desired. Serve alongside a slice of Chilli Cheese Toast, crusty bread, or any toast of your choice for a complete meal.
Enjoy the vibrant flavors of this Bolivian-inspired Quinoa Veg Soup, a nourishing dish that brings comfort and warmth with every spoonful!
