Bolivian Quinoa Veggie Soup

If I was a little girl in Bolivia, I would love going to see my abuela for a bowl of this healing soup.

It’s filled with quinoa, lentils, vegetables, warming spices, and love.

I made it for dinner yesterday, and it melted a stressful day of trauma flashbacks into an evening of deep sighs and cozy puppy cuddles.

Something to add to your recipe box for the next time you need some nourishing comfort food.


  • 1/2 cup dry white quinoa, rinsed in warm water and drained
  • 1/2 cup dry red lentils, rinsed in warm water and drained
  • 2-3 cups water, depending on if you want a stew or a soup
  • 1 Tbsp nutritional yeast
  • 1/2 onion, finely chopped
  • 2 carrots, chopped
  • 1 green pepper, chopped
  • 1 Tbsp olive oil
  • 2 bay leaves
  • 1/2 tsp ginger
  • 1 cup tomato sauce
  • 1 tsp chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • Salt and pepper to taste


If you like, you can saute the onion, carrot, and green pepper in olive oil before adding the rest of the ingredients.

Or, if you’re like me, you can just add everything into a pot, bring it to a boil, and then reduce the heat to simmer for about 30-40 minutes until everything is nice and tender.

Taste and adjust for salt and spices. Serve with fresh bread or a cozy blanket.


“do not look for healing
at the feet of those
who broke you”
― Rupi Kaur

Look for healing in this soup instead. Sending love. 🙂

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

4 responses to “Bolivian Quinoa Veggie Soup”

  1. maitricooksnewlife Avatar

    Instagram comment from @fallbrookmedicalcenter: Wow looks really good! We love this idea🙌

    1. maitricooksnewlife Avatar

      @fallbrookmedicalcenter thank you so much! ❤️😍

  2. maitricooksnewlife Avatar

    Facebook comment from Caryn: It’s quite yummy! I didn’t have any red peppers, so I used canned diced jalapeños, I added salt. I use tricolor quinoa, and the whole thing was in the instant pot. I think I might I add some better than chicken bouillon.

    1. maitricooksnewlife Avatar

      @caryn Amazing, I’m so glad you tried it!! 🥰

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