Imagine a warm, hearty soup that not only tantalizes your taste buds but also nourishes your body with incredible nutrients. This Sopa de Camote y Quinoa is more than just a meal - it's a culinary journey through Mexican flavors that will transform your dinner table into a gourmet experience. Packed with sweet potatoes, protein-rich quinoa, and aromatic spices, this soup is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup quinoa, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing your ingredients. Peel and dice the sweet potatoes into small cubes, ensuring they are uniform in size for even cooking. Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Once the garlic is fragrant, add the diced sweet potatoes to the pot. Stir to combine with the onions and garlic, allowing them to cook for about 5 minutes, stirring occasionally.
- Next, add the rinsed quinoa to the pot along with the cumin. Stir well to combine all the ingredients and toast the quinoa for about 2 minutes.
- Pour in the vegetable broth, ensuring all ingredients are submerged. Season with salt and pepper to taste. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the sweet potatoes are tender and the quinoa has absorbed most of the liquid.
- After cooking, remove the pot from heat and let it sit covered for an additional 5 minutes. This allows the quinoa to fluff up and absorb any remaining broth.
- Before serving, taste the soup and adjust the seasoning if necessary. If desired, you can add more salt, pepper, or cumin to enhance the flavors.
- To serve, ladle the soup into bowls and garnish with freshly chopped cilantro. Enjoy your Sopa de Camote y Quinoa hot!
Tips
- Always rinse quinoa thoroughly to remove its natural bitter coating and ensure a clean, nutty flavor.
- Cut sweet potatoes into uniform cubes to guarantee even cooking and a consistent texture.
- Toast the quinoa briefly before adding liquid to enhance its natural nuttiness and depth of flavor.
- Use low-sodium vegetable broth to control the salt content and allow you to season to your preference.
- Let the soup rest for 5 minutes after cooking to allow flavors to meld and quinoa to fully absorb the broth.
- Fresh cilantro is key - chop it just before serving to maintain its vibrant flavor and color.
- For extra richness, consider adding a dollop of Greek yogurt or a sprinkle of cotija cheese when serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
