You are here: HomeRecipesSoupsInca Vegetable Soup
This is another customer favorite soup.  Quinoa is so very nutritious as well as tasty.  It lends the Inca Vegetable Soupsoup a nutty kind of flavor and when the Quinoa cooks up to tender  some of the hull separates into a little ring that looks so cute in the bowl.

I called this soup Inca Vegetable Soup because Quinoa is a grain that was the staple food of the Inca.  The ancient Incas called quinoa the "mother grain" and revered it as sacred.

Quinoa is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids.

Recipe By     : Sitara
Serving Size  : 15   Preparation Time :1:00
Categories    : Soups

  Amount      Measure       Ingredient -- Preparation Method
--------       ------------        --------------------------------
   2           tablespoon       butter blend or real butter
   1           stalk                   celery -- chopped
   1           medium            onion -- chopped
   6           ounces              mushrooms -- sliced
   1           bag                    whole kernel corn, frozen ( or fresh in season)
   1           bag                    frozen mixed vegetables with baby lima beans
   2          quarts                chicken stock
   1          cup                     diced tomato -- canned with juice
   2          teaspoons        coriander
   2          teaspoons        cumin
          small  bunch          fresh cilantro -- chopped
   3          tablespoons     fresh parsley -- chopped
   1          cup                     quinoa (rinse if it is not a pre-rinsed brand)
                        black  pepper to taste

1.  In medium pot saute onion, celery, and mushrooms in  butter.   Add stock, coriander, cumin and parsley and bring to a boil.

2.Add diced tomatoes, frozen vegetables and corn.  Bring back to a boil.  Add quinoa  and turn down the heat to low.  Simmer till quinoa is tender.  Add cilantro last.

   Check for seasonings.  I like cumin and coriander so I usually add extra, season to your own tastes.