Roasted Green Chile, Potato, & Quinoa Soup (Gluten-Free, Vegan)
A warm, hearty, filling, nutritiously satisfying and amazingly delicious soup! Spicy roasted Hatch green chiles, potatoes, and protein-rich quinoa combine beautifully in this quick and easy to make nourishing soup.
Having lived in the Southwest U.S. for 10+ years, Hatch green chile season has fast become my favorite season.
Even after all of this time, I still get an itch of excitement when I see the chile roasters setting up shop. My mind immediately swarms with recipe possibilities, as my taste buds prepare for that spicy kick. . .
...and, soup is certainly one one of the better complements for the amazing New Mexican Hatch chile!
This particular soup is really quite satisfying in many ways.
It has a slightly spicy, slightly smoky flavor and when paired with quinoa & potatoes -- it is incredibly filling & comforting as well.
If you are looking to add a bit of health & warmth to your diet as the days turn cooler, you will find yourself beyond nourished with this amazingly easy and tasty dish!
- 2 potatoes, peeled, rinsed, & cubed
- 1 cup hatch green chiles, roasted, peeled, and chopped
- 1/2 cup quinoa
- 6 garlic cloves, minced
- 2 tbs oil or butter
- 1/2 white onion, chopped
- 1/2 tsp ground cumin
- 1/4 tsp cumin seed
- 1/4 tsp ground oregano
- 8 cups water or vegetable stock
- to taste, salt
- handful crumbled queso fresco or feta cheese, optional (omit for vegan option)