This soup, packed with herbs and quinoa, is very reminiscent of many soups we ate while living in Huaraz, Peru. The parsnips add a nice mild earthiness to this soup.
- 2 tablespoons olive oil
- 1/2 large yellow onion, diced
- 3 cloves garlic, minced
- 3 celeriac stalks or 1 celery stalk, diced
- 2 tablespoons white wine
- 3/4 pound parsnips, cut into 1/4 inch pieces
- 1/2 cup raw quiona
- 4 cups light vegetable broth
- 1 tablespoon dried oregano
- salt and black pepper to taste
- Saute the onion and garlic in olive oil until the onion is translucent.
- Add celeriac and white wine and continue to simmer until wine is evaporated, another three to four minutes.
- Add the parsnips and saute for five minutes.
- Add broth, quinoa, and oregano. Bring to boil then cover, reduce heat to low, and let simmer until the quinoa is cooked, about 15 minutes.
- Serve garnished with fresh celeriac or celery leaves, diced spring onion, parsley, or other fresh herb of your choice.