.jpg)
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1/2 cup uncooked quinoa, rinsed
- 1/2 tsp Aleppo chili flakes, or to taste
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried basil
- 1 tsp ground cumin
- 1/2 tsp sweet paprika
- 1/2 pound waxy red potatoes
- 2-3 cups corn kernels
- 1.5 cups cooked baby lima beans, drained and rinsed if canned
- 4 cups water or vegetable broth
- 2 plum tomatoes, chopped in small dice
- 1/3 cup unsweetened almond milk
- 1 tbsp red wine vinegar
- 1/2 tsp salt, or to taste
- cilantro/basil/parsley for garnish
- avocado for garnish
- chopped peanuts for garnish
- chopped green onion for garnish
Directions
- 1. In a large soup pot, heat oil over medium heat. Add garlic and cook until fragrant, around 30 seconds. Add the onion and saute until translucent and soft, around 6-8 minutes. Add quinoa and stir occasionally, toasting it for 3-4 minutes, or until it turns golden.
- 2. Add the chili flakes, oregano, basil, cumin, and paprika and fry for 1-2 minutes, or until fragrant.
- 3. Add potatoes, corn, lima beans and water/broth. Cover, increase the heat and bring the mixture to a boil. Once boiling, lower the heat and allow the soup to simmer for 30-40 minutes, until the potatoes are very tender and the quinoa is cooked.
- 4. Stir in the tomatoes, milk, vinegar and salt, partially covered and simmer for an additional 10 minutes. Add water to maintain your desired consistency. Remove from heat and season with salt and pepper, to taste.
- 5. Cover soup and let it rest 15 minutes prior to serving, to allow the flavours to meld. Top with garnishes just prior to serving, although I preferred it unadorned.
.jpg)
