Chupe de Quinoa Peruvian Soup
How to make the best homemade Chupe de Quinoa. Our easy traditional Peruvian soup recipe features corn, Aji Amarillo Paste & sweet potato.
Servings: 6
Calories: 243kcal
Equipment
- Dutch Oven or Large Pot
- Wooden spoon or spatula
- measuring cups
- measuring spoons
- French knife
Ingredients
- 1 tbsp Olive Oil
- 1 Medium Red Onion minced
- 1/4 cup Aji Amarillo Paste or minced jalapeno peppers
- 3 tbsp Dried Oregano chopped
- Kosher Salt
- Black Pepper
- 8 oz Sweet Potato peeled, cut into 1/2-inch chunks
- 1 1/2 cups Corn
- 3/4 cup Quinoa rinsed and drained
- 5 cups Chicken Broth
- 1/2 cup Whipping Cream
- 1/3 cup Fresh Mint chopped
- Lime Wedges garnish
Instructions
- In a large pot or Dutch Oven over medium heat, heat oil. Add the onion and cook, stirring until golden brown, around 4 minutes. Add the aji amarillo paste (or minced jalapeno pepper), oregano, 1 teaspoon of salt and 1/2 teaspoon of pepper. Cook, stirring until fragrant, around 30 seconds.
- Stir in the sweet potato chunks, corn, quinoa and broth. Bring to a boil, then cover and reduce to low. Cook, stirring every so often, until the potatoes and quinoa are tender, 15-20 minutes. Taste and season with salt and pepper.
- Remove the pot from the heat and stir in cream. Ladle into soup bowls and sprinkle with mint and serve with lime wedges.
Nutrition
Calories: 243kcal | Carbohydrates: 33.7g | Protein: 9.9g | Fat: 8.7g | Saturated Fat: 2.9g | Cholesterol: 11mg | Sodium: 756mg | Potassium: 672mg | Fiber: 5.5g | Sugar: 5.2g | Calcium: 76mg | Iron: 5mg
