This is one great soup to eat on a snowy cold day like today in New York. Keeps you all warm ^_^ . This is an Ecuadorian soup which has the typical ….Quinoa, cheese, annatto seeds and potato. Affordable, on hand ingredients, and simple to make. Quinoa is super healthy it’s a grain like crop that is high in protein, calcium, and iron. Annatto seed is mostly used in Ecuadorian homes, it’s a yellow to orange food coloring that has no taste. It is the saffron of South America. This soup has a thick consistency which will fill you up. It can be served with a toasted baguette like I do or french fries like in Ecuador.
Makes for 6-8 Servings
- 1 Cup (8 ounces) Dried Quinoa
- 8 1/2 (2 liters) Water
- 1/2 Cup Scallions or White Onions, chop finely
- 2 Tbsp Butter
- 1 Tsp Annatto Seeds
- 4 Potatoes (Russet or Idaho), quartered
- 2 Cups Milk
- 1/2 – 1 cup Cheese (Mozzarella or Fresh Cheese), cubed or broke into pieces
- Parsley or Cilantro to garnish
Prepare and chop the vegetables. In a small pan start melting the butter and add in the annatto seeds (I didn’t do this and it took me forever to remove the seeds from the pot with a spoon -_- ). Cook the annatto for 2 minutes or until the butter is yellow/orange…. Drain through a sieve with a bowl under. That yellow/orange butter will be the coloring for the soup. Discard the seeds.
In a medium-sized pot add in the colored butter and bring heat up to high. Add in the scallions and cook for 2-3 minutes or until soft. Pour in the water and bring up to a boil. Once the water is boiling pour the quinoa in and cook until it opens or a little thick.
I used mozzarella cheese (which was the only cheese I had on hand). Once the potatoes are ready add the cheese and milk in the soup and cook for 3 minutes. Then it’s READY!
Enjoy and savor this soup!