Chunky Potato-Quinoa Soup with Mild Chile Oil

Chunky potatoes and quinoa simmer in a smoky paprika broth, finished with a mild chile-oil sheen. It echoes Frost Work on the Puna, where highland households hauled dense tubers toward the qollqa before frost sang underfoot.

Serves 4

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lbs potatoes
• 1/2 cup quinoa
• 1 medium onion
• 3 cloves garlic
• 6 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 3 tbsp olive oil
• 1 tsp salt

Instructions

1. 1Dice potatoes into 1-inch chunks and finely chop onion and garlic.
2. 2Heat olive oil in a large pot over medium heat, add onion and garlic, and cook for 5 minutes until softened.
3. 3Add potatoes, quinoa, smoked paprika, oregano, salt, and vegetable broth; bring to a boil then simmer uncovered for 25 minutes until potatoes are tender.
4. 4In a small pan warm remaining olive oil with smoked paprika for 2 minutes to make mild chile oil.
5. 5Ladle soup into bowls and drizzle with the warm chile oil before serving.