Quinoa and peanut soup (Sopa de Mani) Recipe

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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.

Prep time:
Cook time:
Servings: 6 servings


Cost per serving $0.91 view details


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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Nutrition Facts

Amount Per Serving %DV
Serving Size 413g
Recipe makes 6 servings
Calories 291  
Calories from Fat 136 47%
Total Fat 15.95g 20%
Saturated Fat 2.8g 11%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 390mg 16%
Potassium 682mg 19%
Total Carbs 31.59g 8%
Dietary Fiber 5.2g 17%
Sugars 4.47g 3%
Protein 8.49g 14%



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