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Quinoa and peanut soup (Sopa de Mani) Recipe
by Easy Cook - Laka kuharica

Quinoa and peanut soup (Sopa de Mani)

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Bolivia Bolivian
Cook time: Servings: 6 servings

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.
4. 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.