I added Chili Paste for more spice, as well as black pepper. It's a great soup for lunch that will leave me feeling satiated. I'll make this again, I'm sure.
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.
16 Reviews for Quinoa Peanut Soup (Sopa de Mani)
I agree: omit water (use only 4C broth), and increase peanut butter to 1/2C. Also: for an even healthier version, replace potatoes with a one can of white beans, drained and rinsed.
After reading the reviews, I made just 2 minor adjustments... I omitted the water and increased the peanut butter to 1/2 cup. This made the consistancy perfect. It did need a little water added to reheat the next day, but the first night consistancy was right on. Great recipe!!
This is worth your effort to make. It's sweet and spicy with the additon of the black pepper and hot sauce. if your family is a little adventurous they will love this!
I read the other reviews carefully, and based on their info I also made a few adjustments. #1 I omitted the water (using four cups of chicken broth only). This makes a thick and flavorful stew vs a watery soup. #2 I used chili sauce instead of hot sauce (we don't love really spicy food). and #3 I used more peanut butter than the recipe called for...probably half a cup. The result was delicious, but needed just a little bit of acid, so I squeezed a lime into the pot. Amazing. Another reviewer added a dash of vinegar with good results. I admit to pulling out the food processor to speed up the prep...I hate chopping vegetables. The best part? I told my VERY picky five year old and seven year old that it was "peanut butter soup", and they gobbled it down. Will make again.