Quinoa Peanut Soup
This spicy vegetable, quinoa and peanut soup recipe is a modern take on a traditional Bolivian soup recipe called Sopa de Mani. Serve this healthy quinoa soup recipe as a starter or make it a heartier meal by adding diced cooked chicken or turkey breast to the soup.
This spicy vegetable, quinoa and peanut soup recipe is a modern take on a traditional Bolivian soup recipe called Sopa de Mani. Serve this healthy quinoa soup recipe as a starter or make it a heartier meal by adding diced cooked chicken or turkey breast to the soup.
Ingredients
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2 teaspoons neutral oil, such as canola or avocado
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¾ cup chopped onion
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2 cloves garlic, minced
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1 cup sliced carrots
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1 cup diced potatoes
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½ cup quinoa
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4 cups vegetable broth or reduced-sodium chicken broth
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2 cups water
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½ cup chopped red bell pepper
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¼ cup natural peanut butter
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1 tablespoon chopped fresh parsley
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Freshly ground pepper to taste
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1 tablespoon hot sauce, such as Tabasco
Method
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Heat oil in a large saucepan over medium heat. Stir in onion and cook, stirring, until softened, 4 to 5 minutes. Stir in garlic and cook for 30 seconds. Stir in carrots, potatoes and quinoa, then add broth and water. Bring to a boil over high heat.
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Reduce heat to maintain a simmer, cover and cook until the quinoa is cooked and the vegetables are tender, about 18 minutes. Stir in red pepper and cook, stirring, for about 3 minutes more. Stir in peanut butter until it is combined into the broth. Remove from heat. Stir in parsley, hot sauce and pepper.
