very tasty...smells great when cooking and reheating...my coworkers were drooling
Quinoa Peanut Soup (Sopa de Mani)
From EatingWell: March/April 2013
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.
15 Reviews for Quinoa Peanut Soup (Sopa de Mani)
I used Franks Red in this recipe for the hot sauce and it turned out great. I used 5 cups of stock and 1 cup water which also gave it a bit ore flavour. Simple and delicious recipe!
I forgot the hot sauce, and didn't feel like running to the store for parsley. Hubby and kids (3 and 6) LOVED it. I was out of vegetable broth, so MacGuyvered some up with water, a little oil, and random spices. Also threw in two packets of Goya Sazon. The soup looked exactly like the photo in the magazine! I was proud of myself! :)
I added some diced chicken breast and kale to this and actually left out the parsley (I'm not a big parsley fan). I completely forgot to add the hot sauce. I thought my version turned out great! I suppose the addition of the chicken might have made up for the watery blandness someone else commented on.
Great reviews from the 9 and 13 year old children, husband, and me; only my daughter didn't like it.
I added about 1/8 of a cup more peanut butter. Started with just a few drops of hot sauce, which was just right for me, and let the boys add more to their individual bowls.
I used a sweet potato instead of regular potato, and more red pepper cubes than called for. Seems a very versatile soup and might take any veggie well: corn, maybe something green like edammame or baby lima beans.