Light, interesting, unusual, but delicious and satisfying soup. This soup can be both as the first dish and as the second, having prepared it a little thicker, and there are many options for its preparation, you can choose for every taste.
In a saucepan with a thick bottom, heat the vegetable oil and fry the onion and garlic on low heat for five minutes.
Rinse the quinoa. Pour 4 cups of hot water into a saucepan with fried onions and pour out the washed cereals, bring to a boil, reduce the heat and cook for 10 minutes.
Peel the potatoes, cut them, add them to the pan, cook for 10 minutes.
Then pour in the milk and cook until the potatoes are completely cooked. Season the soup with salt. Adjust the thickness of the chowder to your liking.
Pour the finished soup on plates, add fresh cheese cut into pieces, season with black and red pepper, put coriander or parsley.Chupe is a traditional Peruvian chowder. It can be varied, it is prepared with meat, with shrimp, it can be vegetarian, but the base necessarily consists of potatoes and quinoa. Quinoa was used by the ancient Incas, they considered it a sacred grain and it is very popular in Peruvian cuisine.