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Quinoa and peanut soup (Sopa de Mani)
Prep: 10 min Cook: 20 min Servings: 6by Easy Cook - Laka kuharica508 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. Ingredients
- 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
Directions
1.Sauté onions in a large saucepan in hot oil for 4-5 minutes. Stir in garlic and cook for 30 seconds.2.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.3.Add zucchini rounds and continue to cook for another 5 - 10 minutes or until the vegetables and quinoa are cooked through and tender.Useful Links
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