Inca Allpa are a Peruvian Irish partnership based in the West of Ireland. In 2014, after living for ten years in Peru, Martina & Louis made the decision to return to Ireland – kids in tow. Armed with their knowledge of the Peruvian market, they decided to undertake their dream of introducing quality Andean products to the Irish and European markets.
They carefully source their products from the Peruvian Andes where small farmers continue to live off the Allpa (land) of their ancestors in a natural way, respecting the ancient traditions and cultures of their forefathers. The temperature and soil conditions at this altitude mean an absence of weeds and competing plants, giving the most natural product possible.
McCambridge’s are delighted to stock Inca Allpa produce in our store. Martina & Louis were kind enough to pop into us and host a tasting for the busy Saturday Customer’s. They left us with a great recipe, which we are now going to share with you.
Spinach, Ginger & Quinoa Soup
This vibrant, vitamin-packed soup is low in fat & in calories. The quinoa which enriches and thickens the soup, adds valuable protein which a lot of us need in our every day lives. All these components lend to an interesting texture and flavour, which was enjoyed by all of our customers, chefs and employees when Inca Allpa popped in to say hello!
Prep time: 10 minutes
Cooking: 20 minutes
What you will need:
100g Inca Allpa Quinoa
1 large red onion, chopped
1 leek, chopped
1 large garlic clove, crushed
30g piece of fresh root ginger, peeled and grated
1ltr hot vegetable stock
200g young leaf spinach
200g low fat soft cheese
Salt and freshly ground black pepper
- Rinse the quinoa well in a sieve then put it into a saucepan with a pinch of salt and double the volume of water. Bring to the boil, then reduce the heat and simmer gently for 8 – 10 minutes.
- At the same time, put the onion, leek, garlic and ginger into a large saucepan with the vegetable stock. Bring to the boil, then reduce the heat and simmer for 15 minutes.
- Drain off any liquid from the quinoa, and set to one side.
- Reserve a few spinach leaves for garnish, then pack the rest into the saucepan with the other vegetables – it will soon wilt. Cook for 2 minutes.
- Puree the soup with a hand held stick blender, or transfer to a food processor and blend until smooth. Add 150g of the soft cheese and blend again. Stir in the quinoa and re-heat gently. Season to taste.
- Mix the remaining soft cheese with the milk, stirring until smooth. Serve the soup topped with a swirl of the soft cheese mixture, a couple of spinach leaves and a little more black pepper.