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Quinoa Peanut Soup (Sopa de Mani)

  • 30 m
  • 50 m
EatingWell Test Kitchen
“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.”


    • 2 teaspoons canola oil
    • ¾ cup chopped onion
    • 2 cloves garlic, minced
    • 1 cup sliced carrots
    • 1 cup diced potatoes
    • ½ cup quinoa
    • 4 cups vegetable broth or reduced-sodium chicken broth
    • 2 cups water
    • ½ cup chopped red bell pepper
    • ¼ cup natural peanut butter
    • 1 tablespoon chopped fresh parsley
    • Freshly ground pepper to taste
    • 1 tablespoon hot sauce, such as Tabasco


  • 1 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.
  • 2 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.
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