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Christian Vegetarian Association Presents:
Take Heart!
Quinoa Cilantro Soup

This hearty Andean soup is a power food powerhouse. Loaded with nutrients from Peruvian superfoods cilantro, purple potatoes and quinoa, this soup is both colorful and flavorful.
1 bunch cilantro leaves
 32 fluid ounces vegetable 
 1 Tbsp. olive oil
 1 medium onion, chopped
 5 cloves of garlic, chopped
 3 celery sticks, chopped
 3 medium purple potatoes, diced
 2 carrots, sliced
 1 cup quinoa, dry/raw
 ½ red bell pepper, chopped
 ½ cup frozen peas (or fresh if possible)
 ½ cup frozen corn (or fresh if possible)
- In a blender liquefy cilantro with broth. Set aside.
- Saute onions and garlic until soft and clear.
- In a large stock pot, combine saute, celery, liquefied cilantro broth, purple potatoes, and carrots.
  Bring to a boil.
- Add 1 cup quinoa and bell pepper.
- Once quinoa is cooked about 10-15 minutes add peas and corn. Heat until thoroughly warm.

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