Peruvian Quinoa Soup (Highland Vegetable Soup)

• 1 medium Yellow onion
• 2 cloves Garlic
• 2 medium Carrot
• 2 medium Idaho potato
• 150 g Quinoa
• 1.25 liters Vegetable stock
• ½ tsp Black pepper
• 1 tbsp Olive oil
• 1 tsp Fine sea salt
• 20 g Fresh coriander

1. Finely chop the onion and crush the garlic. Peel the carrots and potatoes, then cut them into small, even dice so they cook at the same rate.
2. Heat the olive oil in a large pot over medium heat. Add the onion with the fine sea salt and cook for 6 to 8 minutes until softened but not browned, then stir in the garlic for 1 minute until fragrant.
3. Add the carrots and potatoes and stir for 2 minutes to coat. Pour in the vegetable stock and bring to a gentle simmer.
4. Rinse the quinoa in a sieve under cold water until the water runs clearer, then add it to the pot with the black pepper. Simmer gently for 18 to 22 minutes, stirring once or twice, until the quinoa is tender and the soup is lightly thickened.
5. Taste and adjust seasoning with a little more fine sea salt or black pepper if needed. Take off the heat, stir through most of the fresh coriander, and ladle into bowls, scattering the rest on top.

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