• Quinoa and peanut soup (Sopa de Mani)

    1 vote
    Quinoa and peanut soup (Sopa de Mani)
    Prep: 10 min Cook: 20 min Servings: 6
    by Easy Cook - Laka kuharica
    488 recipes
    This delicious and nutritious soup is a modern take on a traditional Bolivian soup called Sopa de Mani. Easy suggestion: there are many variations of this soup. Like Bolivians you can add meat (chicken or beef cut into small pieces), or peppers cut into strips; diced beet; rice; pasta; chopped parsley.


    • 1 onion, chopped
    • 2 tbs olive oil
    • 3 cloves garlic, chopped
    • 4 small potatoes, peeled, quartered
    • 2 carrots, cut into rounds
    • 1 celery stalk, cut into strips
    • 1/3 cup quinoa, washed in a lot of cold water
    • 1 cup red cabbage, cut into small strips
    • 5 cups hot water
    • 1 vegetable broth cube
    • 1 baby zucchini, cut into rounds
    • ½ cup peanut butter
    • 1 tsp turmeric
    • 1 tsp dried oregano
    • ¼ tsp sea salt
    • ¼ tsp ground black pepper


    Sauté onions in a large saucepan in hot oil for 4-5 minutes. Stir in garlic and cook for 30 seconds.
    Stir in potatoes, carrots, celery, quinoa and red cabbage, then add water and vegetable cube. Bring to a boil over high heat. Reduce heat and simmer, covered, for 10 minutes.
    Add zucchini rounds and continue to cook for another 5 - 10 minutes or until the vegetables and quinoa are cooked through and tender.
    Whisk a little of the hot broth into the peanut butter to thin it out a bit. Then stir the peanut butter into the simmering soup. Add turmeric, dried oregano, sea salt and ground black pepper. Stir and serve hot.

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    • puffyeye50
      Looks like heaven to me!!!

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