Bolivian Peanut Quinoa Soup Recipe
Bolivian Peanut Quinoa Soup is a delicious and nutritious dish that combines the flavors of peanuts, quinoa, and various vegetables.
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Servings: 8 Servings
Calories: 168 kcal
Equipment
- Large Pot
- fine mesh sieve
- Stovetop burner
- Ladle
- Cutting board
- knife
- Stirring spoon
- Measuring Spoons
- Measuring cup
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 cup carrots sliced
- 1 cup sweet potato diced
- ½ cup red bell pepper chopped
- 1/3 cup peas
- 1/2 cup quinoa
- 6 cups vegetable broth
- 1 capsicum sliced
- 1 tablespoon hot sauce such as Tabasco
- 1/3 cup peanut butter smooth
- 1 tbsp hot sauce
- 1 tsp cumin
- 2 cups water
- Salt & pepper to taste
Instructions
Heat the olive oil in a large pot over medium heat.
- a. Pour the olive oil into the pot and ensure it is evenly spread.
- b. Place the pot on the stovetop burner and turn the heat to medium.
Add the chopped onion to the pot and sauté until translucent.
- a. Place the chopped onion in the pot.
- b. Stir the onion continuously as it cooks.
- c. Continue cooking until the onion turns translucent.
Stir in the minced garlic and cook for an additional minute.
- a. Add the minced garlic to the pot.
- b. Mix the garlic well with the onion.
- c. Cook for about a minute until the garlic becomes aromatic.
Add the sliced carrots, diced sweet potato, chopped red bell pepper, and peas to the pot.
- a. Place the sliced carrots into the pot.
- b. Add the diced sweet potato to the pot.
- c. Mix in the chopped red bell pepper.
- d. Finally, add the peas to the pot.
Cook the vegetables for about 5 minutes, stirring occasionally.
- a. Stir the vegetables every now and then to prevent sticking.
- b. Allow the vegetables to cook for approximately 5 minutes.
Rinse the quinoa under cold water and add it to the pot.
- a. Place the quinoa in a fine-mesh sieve.
- b. Rinse the quinoa thoroughly under cold running water.
- c. Add the rinsed quinoa to the pot.
Pour in the vegetable broth or reduced-sodium chicken broth, sliced capsicum, hot sauce, peanut butter, cumin, and water.
- a. Slowly pour the vegetable broth or reduced-sodium chicken broth into the pot.
- b. Add the sliced capsicum to the pot.
- c. Stir in the hot sauce.
- d. Incorporate the smooth peanut butter.
- e. Sprinkle the cumin into the pot.
- f. Finally, pour in the water.
Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
- a. Increase the heat to high and wait for the soup to start boiling.
- b. Once it reaches a boil, reduce the heat to low.
- c. Allow the soup to simmer for approximately 20 minutes.
Season the soup with salt and pepper to taste.
- a. Sprinkle a small amount of salt into the pot.
- b. Add a pinch of pepper to the pot.
- c. Taste the soup and adjust the seasoning if necessary.
Serve the Bolivian Peanut Quinoa Soup hot and enjoy!
- a. Ladle the soup into bowls.
- b. Serve it while it's still hot for maximum enjoyment.
Notes
Use pre-chopped vegetables for quicker preparation.
Rinse the quinoa thoroughly to remove any bitter taste.
Adjust the spice level by adding more or less hot sauce.
Customize the recipe by adding other vegetables or legumes.
Garnish the soup with fresh cilantro or chopped peanuts for added flavor and texture.
Make a double batch and freeze individual portions for future meals.
Use smooth peanut butter for a creamy and smooth consistency.
Nutrition
Calories: 168kcal | Carbohydrates: 20g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 892mg | Potassium: 323mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6216IU | Vitamin C: 36mg | Calcium: 33mg | Iron: 1mg
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