Dinner
Quinoa Peanut Soup (Sopa de Mani)
Golden onions and garlic perfume the broth as carrots, potatoes, and quinoa simmer until tender and plump. Stirred-in peanut butter melts into a silky, nutty richness that clings to each spoonful, finished with bright parsley and a gentle peppery warmth.
- Total
- 41 min
- Prep
- 15 min
- Cook
- 26 min
- Serves
- 8
Nutrition per Serving
- Calories
- 190
- Protein
- 6g
- Carbs
- 22g
- Fat
- 9g
- Fiber
- 4g
- Sugar
- 4g
- Sodium
- 510mg
Ingredients
- 2 tsp canola oil
- 3/4 cup chopped onion
- 2 clove garlic, minced
- 1 cup sliced carrots
- 1 cup diced potatoes
- 1/2 cup quinoa
- 4 cup vegetable broth or reduced-sodium chicken broth
- 2 cup water
- 1/2 cup chopped red bell pepper
- 1/4 cup natural peanut butter
- 1 tbsp chopped fresh parsley
- Freshly ground pepper, to taste
- 1 tbsp hot sauce, such as Tabasco
Instructions
- 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.
- 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.