Teresa’s Authentic Peruvian Quinoa Soup Recipe

Extremely healing and easy to digest, this soup is a meal
in itself. Accompany it with a raw leafy green salad or some
cultured vegetables for even better balance.

Ingredients:

• 1 – 2 Tbsp. organic, unrefined coconut oil, ghee or butter
• 2 large onions, chopped
• 2 large leeks, washed well and chopped
• 2 stalks celery, chopped
• 3 carrots, cut into 11/2 inch matchsticks
• 5 cloves garlic, chopped
• 1 large red bell pepper, chopped (optional)
• 1 cup peas
• 2 large red skin potatoes, diced
• 1/2 medium butternut squash, remove skin and seeds, dice
  same as potatoes
• 1/2 head small cabbage, coarsely chopped
• Leaves from 1 large bunch cilantro, chopped
• 1 cup fresh parsley, chopped
• 1 tsp. cumin (optional)
• 1 cup quinoa
• 8 cups water
• Sea salt or Herbamare to taste

Sauté in oil the garlic, onions, leeks, and celery for several
minutes. Add other ingredients and simmer till tender. Add sea
salt the last ten minutes of cooking.