How a Cozy Bowl of Chupe de Quinoa Takes Me Back to Bolivia

Combine onion, bell pepper and garlic in a food processor. Process until the mixture resembles a chunky paste, about 10 pulses.

Heat oil in a large pot over medium heat until shimmering. Add the onion mixture and 1/2 teaspoon salt; cook, stirring occasionally, until almost translucent, about 5 minutes. Add ají amarillo, coriander and the remaining 3/4 teaspoon salt; cook until fragrant, about 30 seconds. Add half of the potatoes and 2 cups water; bring to a boil. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potatoes easily fall apart, about 15 minutes.

Transfer the mixture to the food processor for a quick puree before pouring it back into the pot (use caution when pureeing hot liquids). ( Alternatively, mash the potatoes in the pot with a potato masher. )

Add the remaining potatoes, quinoa, bouillon broth and the remaining 5 cups water. Bring to a boil. Reduce heat to a simmer, cover and cook until the quinoa is not quite tender, about 12 minutes.

Add edamame (or fava beans), corn and mint; simmer for 3 minutes. Serve the soup topped with cheese.