This Bolivian quinoa soup gets its sunny hue and sweet, fruity heat from the Andean chile aji amarillo.
This version is substantial, featuring potatoes, quinoa, edamame and corn.
My childhood memories in tow, I didn’t know what to expect.
Photo: Vianney Rodriguez/Jason David Page
We’d arrived at a city in the sky.
My tia and cousin played tour guides as we walked the streets of La Paz.
I kept looking for my father without knowing it.
This place had given a piece of him back to me.
But a chupe never made the cut.
The thing about a chupe is that it’s a fortifying meal with a jumble of ingredients.
It makes me think of the diversity of people who call La Paz home.
Process until the mixture resembles a chunky paste, about 10 pulses.
Heat oil in a large pot over medium heat until shimmering.
Add aji amarillo, coriander and the remaining 3/4 teaspoon salt; cook until fragrant, about 30 seconds.
Add half of the potatoes and 2 cups water; bring to a boil.
(Alternatively, mash the potatoes in the pot with a potato masher.)
Add the remaining potatoes, quinoa, bouillon broth and the remaining 5 cups water.
Bring to a boil.
Add edamame (or fava beans), corn and mint; simmer for 3 minutes.
Serve the soup topped with cheese.
To make ahead
Refrigerate for up to 3 days.
Thin with more broth or water, if desired.
Tips
Aji amarillois a yellow chile pepper from Peru.
It lends gentle, fruity heat and a sunny hue to any dish it’s used in.
Look for ground dried aji amarillo in Latin markets or online.
Panela cheeseis a soft cow’s-milk cheese with a creamy texture.
Look for it in the specialty cheese section of well-stocked supermarkets or at Hispanic markets.
Cotija cheese also works in a pinch.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
