Quinoa and cheese soup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8
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Course
Soup
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Cuisine
South American, American, Ecuadorian
Quinoa and cheese soup
Description
The soup begins by sautéing diced onions and crushed garlic with aromatic spices including cumin, achiote powder, and oregano in oil until softened. Chunked potatoes are added and cooked briefly to absorb the spices. Water or broth is added and brought to a boil before stirring in pre-washed quinoa.
The mixture simmers gently until potatoes and quinoa become tender, around 25 to 30 minutes. The soup is finished by stirring in milk and crumbled or grated queso fresco cheese to create a creamy texture and mild tang. Adjusting thickness with additional milk is possible for preferred consistency.
Fresh cilantro or parsley is stirred in just before serving, adding a bright herbal note. The soup can be accompanied by avocado slices, hot aji sauce, and chopped green onion or chives to add layers of flavor and optional heat according to taste.
This soup thickens as it cools but can be thinned upon reheating with milk, water, or broth. Seasoning may be adjusted after reheating to maintain balance. The combination of quinoa and cheese results in both a filling and soothing soup, suitable for cooler days or a nourishing meal.
Ingredients
- 2 tablespoons of oil
- 1/2 white onion diced, about 1 cup
- 4 garlic crushed, cloves
- 1 teaspoon cumin ground
- 1 teaspoon achiote powder
- 1 teaspoon oregano dry
- 5-6 potato peeled and cut in small chunks, about 2 lbs of potatoes
- 1 cup quinoa pre-washed (1 cup = 6 ounces = 170 grams, uncooked
- 8 cups water or broth
- 1 cup milk add more if the soup is too thick
- 2 cups queso fresco can also use mozzarella or feta cheese, grated or crumbled
- 4 tablespoons cilantro or parsley, finely chopped, to garnish
- salt to taste
- black pepper to taste
To serve:
- avocado slices
- aji hot sauce
- green onion chopped, or chives
Instructions
- Heat the oil over medium heat in a large saucepan or soup pot.
- Add the onions, garlic, cumin, achiote, oregano, salt and pepper. Mix well and cook until the onions are soft, about 5-8 minutes.
- Add the chopped potatoes; mix them in until coated with onions and spices. Continue to cook them for about 5 minutes, stirring occasionally.
- Add the water or broth, bring to a boil.
- Add the uncooked quinoa, reduce the temperature and cook on low-medium heat until the quinoa and potatoes are tender, about 25-30 minutes. Stir occasionally. For a creamier and thicker consistency you can use a a masher or wooden spoon to crush/mash some of the potatoes.
- Add the milk and cheese, stir and cook for another 5 minutes. If the soup consistency is too thick you can add additional milk to get it to your preferred texture.
- Remove from the heat. Add the chopped cilantro or parsley, taste and add additional salt/pepper if needed.
- Serve the quinoa and cheese soup with diced or sliced avocado and hot sauce to taste.
Notes
- The soup thickens after refrigeration; reheat with additional milk, broth, or water to reach desired consistency.
- Adjust salt and pepper when reheating since flavors concentrate as the soup rests.
User Reviews
Overall Rating
4.8
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