Quinoa Veg Soup (Bolivian Style Stew) Recipe
Description:
Winter days call for hearty, soul-warming stews, and what better way to embrace the chill than with a delicious and nutritious Quinoa Veg Soup (Bolivian Style Stew). This one-pot meal is perfect for a quick weekday or weeknight dinner, providing a delightful combination of flavors and textures. The earthy quinoa and protein-packed kala chana (brown chickpeas) make this soup filling, while the medley of vegetables brings freshness and vibrancy to each spoonful. Pair it with some warm bread rolls, and you’ve got a meal that’s both comforting and satisfying. This recipe brings you the essence of Bolivian cuisine, with a unique twist that’s sure to become a family favorite in cold weather.
Cuisine: Continental
Course: Dinner
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Quinoa | 1/4 cup (soaked in warm water for 10 minutes) |
| Kala Chana (Brown Chickpeas) | 1 cup (cooked) |
| Vegetable Stock | 1/2 cup |
| Onions | 1 (finely chopped) |
| Bay Leaf (Tej Patta) | 2 leaves |
| Water | 1 cup |
| Carrots (Gajjar) | 1 cup (chopped, with beans and peas) |
| Green Bell Pepper (Capsicum) | 1/2 cup (chopped) |
| Ginger | 1 tsp (grated) |
| Oil | 1 tbsp |
| Homemade Tomato Puree | 1/4 cup (or use pasta sauce) |
| Kashmiri Red Chilli Powder | 1/2 tbsp |
| Cumin Seeds (Jeera) | 1/2 tsp |
| Coriander Powder (Dhania) | 1/2 tsp |
| Coriander Leaves (Dhania) | 1/2 tsp (for garnish) |
Prep Time: 20 minutes
Cook Time: 40 minutes
Instructions:
-
Prepare the Base
Begin by heating the oil in a pressure cooker over medium heat. Once the oil is hot, add finely chopped onions, grated ginger, garlic, and bay leaves. Sauté the mixture until the onions turn golden brown and fragrant, allowing them to soften and caramelize slightly. -
Add the Veggies and Tomato Puree
Once the onions are golden, add the homemade tomato puree (or pasta sauce) and chopped green bell pepper. Sauté for an additional 2–3 minutes until the vegetables are slightly tender. -
Cook the Quinoa and Chickpeas
Now, add the cooked kala chana (brown chickpeas) and the assorted vegetables (carrots, beans, and peas). Stir in salt, and mix everything together. Add the quinoa, vegetable stock, water, red chili powder, cumin seeds (jeera), and coriander powder. Stir until well combined. -
Pressure Cook
Close the pressure cooker and cook for 2 whistles. After the second whistle, let the pressure naturally release for a few minutes. Once the pressure is released, open the cooker. -
Simmer and Final Adjustments
Turn the heat to low and simmer the soup for 3–4 minutes to let the flavors meld together and achieve your desired consistency. Taste the soup, and adjust the salt and spices to suit your preferences. -
Garnish and Serve
Finally, sprinkle fresh coriander leaves (dhania) over the soup for a burst of color and freshness. Serve the Quinoa Veg Soup hot with a side of Chili Cheese Toast or any other type of toast you prefer. Enjoy this wholesome, nutritious soup as the perfect dinner on a cold winter evening!
Serving Suggestions:
This comforting Quinoa Veg Soup pairs wonderfully with warm bread rolls or crispy chili cheese toast. It also makes a filling and satisfying main course that can be enjoyed by the whole family. Whether you’re looking for a nourishing weeknight dinner or a special soup to share with friends, this Bolivian-inspired stew is a delightful choice.
Nutritional Information (per serving):
- Calories: Approximately 220 kcal
- Carbohydrates: 35g
- Protein: 8g
- Fat: 6g
- Fiber: 7g
- Sodium: 380mg
Note: Nutritional values may vary based on ingredient substitutions and serving sizes.
Enjoy this flavorful and nourishing Quinoa Veg Soup (Bolivian Style Stew) Recipe, perfect for warming up your soul and satisfying your hunger on chilly evenings.
