Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
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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.

Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 1/3 cups
190 calories; protein 5.8g; carbohydrates 21.5g; dietary fiber 3.5g; sugars 4.2g; fat 8.8g; saturated fat 1.2g; vitamin a iu 4399.3IU; vitamin c 22.7mg; folate 45.2mcg; calcium 31.4mg; iron 1.2mg; magnesium 42.4mg; potassium 345.1mg; sodium 509.6mg; thiamin 0.1mg.

1 1/2 fat, 1 starch, 1 vegetable