Mexican Quinoa Soup

serves 4

45 minutes prep time

By Morgan Shupe, categorized in Lunch & dinner

Mexican Quinoa Soup

Looks innocent, but where do you draw the spice 'lime'… can you handle the heat of this Mexican Quinoa Soup?


1 Tbsp olive oil

2 peppers

1 - 2 jalapeños

1 onion, sliced

5 garlic cloves, crushed

½ tsp each chilli powder, cumin and coriander

Pinch of cinnamon

1 litre vegetable stock

900 mL tinned chopped tomatoes

2 bay leaves

200 g dry quinoa, cooked



¼ avocado, diced

1 lime, quartered

Vegan cheese

Tortilla chips, broken up


  1. Preheat the oven to 230 °C/210 °C fan/gas mark 8.
  2. Place the peppers and jalapeños on a baking tray and roast for 30-45 minutes allowing the peppers to char. Flip the peppers frequently.
  3. Place the roasted peppers in a container with a lid or in a closed brown paper bag to steam. Once cooled, peel the peppers, take out the seeds and slice.
  4. Heat a large pan over medium heat and add enough olive oil to coat the bottom sparingly. Add the sliced onions and sauté 2-3 minutes.
  5. Add the garlic and dried spices to the onions and sauté for 2-3 minutes, stirring frequently.
  6. Add the roasted peppers, vegetable stock, tomatoes and bay leaves.
  7. Cook for 30 minutes. Remove the bay leaves. Add the cooked quinoa and serve.
  8. Garnish with avocados, limes, cheddar and tortilla chips.