Recipe courtesy of Soup Nation

Peruvian Pork and Quinoa Soup

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  • Total: 4 hr 50 min
  • Active: 1 hr
  • Yield: 4 quarts
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One 3-pound pork butt

Kosher salt and black pepper

1 1/4 cups cups quinoa, rinsed well

2 large yams, peeled and diced

1/3 cup olive oil, plus more for roasting

1 cup finely diced carrot

1 cup finely diced onion

2 tablespoons minced garlic

2 teaspoons coriander seeds, toasted and ground

1 teaspoon turmeric

3 quarts vegetable, chicken or pork stock (preferably homemade)

White pepper

2 tablespoons lime juice

Fresh cilantro leaves, for garnish


  1. Preheat the oven to 350 degrees F.
  2. Season the pork butt generously with salt and pepper. Place the pork in a roasting pan, cover with foil and roast until tender, at least 4 hours. Dice the pork and reserve 4 cups. Set aside the remaining pork for another use.
  3. Increase the oven temperature to 375 degrees F.
  4. Add the quinoa and 2 1/2 cups water to a medium saucepan and bring to a boil. Lower to a simmer, cover and cook until tender, about 15 minutes.
  5. Toss the yams in some of the oil and season with salt and pepper. Roast the yams in the oven until fork-tender, about 25 minutes. Reserve 2 cups and set aside any remaining yam for another use.
  6. Heat the remaining 1/3 cup oil in a large saucepan over medium heat. Add the carrot, onion and 1 teaspoon of salt and saute until translucent. Add the garlic, coriander and turmeric and cook for 5 minutes on medium heat. Add the stock and bring to a simmer.
  7. Add the cooked quinoa, the 4 cups pork and 2 cups yams. Adjust the seasoning with salt and white pepper to taste, then add the lime juice and garnish with cilantro.