This hearty Andean soup is a power food powerhouse. Loaded with nutrients from Peruvian superfoods cilantro, purple potatoes and quinoa, this soup is both colorful and flavorful.


1 bunch cilantro leaves

32 fluid ounces vegetable or chicken broth

1 Tbsp. olive oil

1 medium onion, chopped

5 cloves of garlic, chopped

3 celery sticks, chopped

3 medium purple potatoes, diced

2 carrots, sliced

1 cup quinoa, dry/raw

½ red bell pepper, chopped

½ cup frozen peas (or fresh if possible)

½ cup frozen corn (or fresh if possible)

1 1/2 cups shredded cooked chicken


In a blender liquefy cilantro with broth. Set aside.

Saute onions and garlic until soft and clear.

In a large stock pot, combine saute, celery, liquefied cilantro broth, purple potatoes, and carrots. Bring to a boil.

Add 1 cup quinoa and bell pepper.

Once quinoa is cooked about 10-15 minutes add peas and corn; fold in chicken.

Continue to simmer for another couple of minutes until thoroughly warm; season with salt and pepper.

More recipes just like this in Peruvian Power Foods Book. Order on Amazon

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