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Quinoa Peanut Soup (Sopa de Mani) Recipe

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This recipe for Quinoa Peanut Soup (Sopa de Mani) is from Aaron Ellington, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 teaspoons canola oil
3/4 cup chopped onion
2 cloves garlic, minced
1 cup sliced carrots
1 cup diced potatoes
1/2 cup quinoa
4 cups vegetable broth or reduced-sodium chicken broth
2 cups water
1/2 cup chopped red bell pepper
1/4 cup natural peanut butter
1 tablespoon chopped fresh parsley
1 tablespoon hot sauce, such as Tabasco
Freshly ground pepper to taste

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Per serving: 143 calories; 6 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 365 mg sodium; 268 mg potassium.

Nutrition Bonus: Vitamin A (67% daily value), Vitamin C (27% dv)

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 1 1/2 fat

 

 

 

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