Imagine a soup so packed with flavor and nutrition that it transforms your ordinary meal into an extraordinary culinary experience. Our Roasted Green Chile Potato Quinoa Soup is not just another soup—it's a vibrant, vegan masterpiece that combines the earthy richness of potatoes, the protein-packed punch of quinoa, and the bold, smoky heat of roasted green chiles. This recipe is about to become your new go-to comfort food that will warm your soul and tantalize your taste buds with every spoonful.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 2 cups potatoes, diced
- 1 cup quinoa, rinsed
- 1 can roasted green chiles
- 6 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh lime juice for serving
Instructions
- Begin by preparing your ingredients. Dice the potatoes and onion, rinse the quinoa under cold water, and mince the garlic. Set everything aside for easy access during cooking.
- In a large pot, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the diced potatoes to the pot. Stir well to combine with the onions and garlic. Cook for about 5 minutes, allowing the potatoes to slightly soften.
- Incorporate the rinsed quinoa into the pot, stirring to mix it with the other ingredients.
- Pour in the vegetable broth and add the can of roasted green chiles. Stir to combine all the ingredients.
- Season the soup with cumin, salt, and pepper to taste. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 25-30 minutes, or until the potatoes and quinoa are tender.
- After cooking, taste the soup and adjust the seasoning if necessary. If you prefer a thinner consistency, you can add more vegetable broth or water at this stage.
- Once the soup is ready, remove it from heat and allow it to cool slightly before serving.
- To serve, ladle the soup into bowls and drizzle with fresh lime juice for added brightness and flavor.
- Enjoy your Roasted Green Chile Potato Quinoa Soup hot, garnished with additional lime wedges if desired!
Tips
- Rinse quinoa thoroughly before cooking to remove its natural coating (saponin) which can cause a bitter taste.
- For extra depth of flavor, consider roasting your own green chiles instead of using canned ones.
- Use low-sodium vegetable broth to control the salt content of your soup.
- If you want a creamier texture, blend a portion of the soup and mix it back in.
- Fresh lime juice is crucial—it adds brightness and cuts through the soup's richness.
- This soup freezes beautifully, so make a double batch for easy future meals.
- For added protein, consider topping with roasted pumpkin seeds or a dollop of vegan yogurt.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 38g
Protein: 8g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
