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
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Quinoa and peanut soup (Sopa de Mani)
Time: 10 minutes prep, 20 minutes cook
Servings: 6 servings
Directions
- 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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Summary
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.
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