Quinoa Peanut Soup (Sopa de Mani) 2 teaspoons olive oil 3/4 cup - TopicsExpress

Quinoa Peanut Soup (Sopa de Mani) 2 teaspoons olive oil 3/4 cup chopped onion 2 cloves garlic, minced 1 cup sliced carrots 1 cup diced potatoes 1 cup quinoa socket overnight 4 cups vegetable broth or reduced-sodium chicken broth 2 cups water 1/2 cup chopped red bell pepper 1/4 cup blended raw peanuts 1 tablespoon chopped fresh cilantro 1 chili Serrano Freshly ground pepper to taste 1/2 cup frozen peas PREPARATION Cook quinoa and blended raw peanuts for about 1/2 hour then 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 then add to the soup. Bring to a boil over medium heat. Reduce heat to maintain a simmer, cover and cook until the vegetables are tender, about 18 minutes. At the end add the peas and cook for about 3 minutes more. Removed from heat. Stir finely chopped parsley to garnished on the served bowl soup.

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