Quinoa soup (Sopa de quinoa) from Latinísimo: Home Recipes from the Twenty-One Countries of Latin America (page 355) by Sandra A. Gutierrez

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Notes about this recipe

  • bernalgirl on May 29, 2026

    I kept the mire poix and total volume of vegetables the same but used: chayote, new potatoes, sweet potatoes, and diced green beans. The soup is extremely hearty but underseasoned at just two teaspoons for what amounted to five quarts of soup. Next time I would triple the oregano and cumin and add at least a pinch of chile flakes. Finished with lemon juice this has been very enjoyable, and I’d make the adjusted version again.

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