Quinoa & Vegetable Soup with Aji Amarillo Paste

Method

1. To make the aji amarillo paste bring a pot of salted water to the boil, place the pepper and chillis into the water and simmer for 5 minutes (it will make the air in your kitchen quite spicy so be sure to open the windows and turn on the extractor fan).
2. Remove the pepper and chillis from the water and allow to cool slightly. Wearing gloves (to not burn your skin from the chillis), remove as much of the skin and pith as you can. Blend with the olive oil until smooth and store in an airtight container once cooled.
3. Heat some olive oil in a large saucepan on a medium heat, then add the shallots and cook for 5 minutes until softened, stirring often. Add the garlic and salt and cook for a further minute until fragrant.
4. Add the washed and rinsed quinoa to the pan, stir to coat in the oil then add in the vegetable stock. Bring to the boil then simmer for 15 minutes, stirring occasionally.
5. Next add the cubed potatoes and carrots and simmer for an additional 10 minutes. Finally add in your spinach and simmer for a further minute until wilted.
6. Turn off the heat and add in a few tablespoons of the chilli paste, I like mine relatively spicy to I added in 4-6 tablespoons, then stir through.
7. Serve with an additional dollop of the paste if desired, along with the reserved chopped shallot and some fresh coriander.