Soups & Stews
Sopa de quinoa – Andean quinoa soup
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Light soup with quinoa, vegetables and potatoes.
Timing
- Preparation: 20 min.
- Cooking/Baking: 30 mins.
- Rest/Cooling: none
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 320 kcal
- Protein
- ≈ 10.2 g
- Carbohydrates
- ≈ 47.1 g
- Fat
- ≈ 8.1 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 180g quinoa · ≈ 180 g · Assumed quantity / reference product
Quinoa weiß, roh (C118000) - 1 l vegetable broth · ≈ 1000 g · Assumed quantity / reference product
Gemüsebrühe (X416243) - 250 g potatoes · ≈ 250 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 150 g carrots · ≈ 150 g · Assumed quantity / reference product
Karotte/Möhre, roh (G620100) - 100 g leek · ≈ 100 g · Assumed quantity / reference product
Porree/Lauch, roh (G470100) - 100 g peas · ≈ 100 g · Assumed quantity / reference product
Erbse grün, tiefgefroren (G760200) - 1 onion · ≈ 100 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 20 ml oil · ≈ 18.2 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 10 g parsley · ≈ 10 g · Assumed quantity / reference product
Petersilienblatt roh (G250100)
Not included in the base calculation
- 1 tsp cumin · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 bay leaf · Aromatic / small seasoning or colouring amount
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 180g quinoa
- 1 l vegetable broth
- 250 g potatoes
- 150 g carrots
- 100 g leek
- 100 g peas
- 1 onion
- 2 cloves of garlic
- 20 ml oil
- 1 tsp cumin
- 1 bay leaf
- 10 g parsley
- Salt and pepper
Instructions
- Wash the quinoa thoroughly under running water in a fine sieve until the foaming subsides.
- Chop the onion, carrot and leek into small pieces and sauté with garlic in oil for 5 minutes.
- Add quinoa, diced potatoes, broth, cumin and bay leaf; Bring to the boil and simmer gently for around 20 minutes.
- Add peas, cook for another 5-8 minutes until quinoa and potatoes are soft. Add water if necessary.
- Remove the bay leaves, season with salt and pepper and serve with parsley.
Tips
- The soup thickens when standing; Add a splash of broth when reheating.
- Food Safety: This is a vegetarian home version of the soup; Regional preparations vary.
- Technology: Germany: White quinoa from supermarket or health food store; If you have a different variety, adjust the cooking time.
