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Peanut Quinoa Soup (Sopa de Mani)

This hearty peanut-based soup is a vegan version of Bolivia's sopa de mani. The soup is filled with quinoa and a variety of chopped vegetables, then topped with crisp matchstick fries, parsley and roasted peanuts.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins


Peanut soup:

  • 1 tbsp olive oil
  • 1 onion (chopped)
  • 3 cloves of garlic (minced)
  • 1 cup carrot (diced)
  • 1 cup sweet potato (diced)
  • 1/3 cup peas
  • 1/2 cup quinoa
  • 4 cup vegetable broth
  • 1 capsicum (sliced)
  • 1/3 cup peanut butter (smooth)
  • 1 tbsp hot sauce
  • 1 tsp cumin
  • Salt & pepper (to taste)

Matchstick fries (optional)

  • Oil to shallow-fry
  • 1 potato (peeled and cut into matchsticks)
  • Salt & pepper (to taste)

To Top:

  • Matchstick fries
  • Crushed peanuts
  • 1/4 cup parsley (chopped)


  • Heat 1 tablespoon of oil in a large saucepan over medium heat. Add chopped onion and sauté until translucent. Add in garlic and cook for another minute.
  • Add carrot, sweet potato, peas and quinoa into pan, followed by 4 cups of vegetable broth.
  • Bring to boil, then reduce to a simmer. Cook for 20 minutes or until vegetables are tender.
  • Add capsicum, then stir in peanut butter, hot sauce, cumin and salt and pepper to taste and leave to cook for 3 more minutes. Turn off heat.
  • If making matchstick fries, heat a few centimetres of oil in a shallow frying pan over medium heat. Once hot, place potato matchsticks one by one into oil. Fry until brown and crispy, around 5 minutes. Remove and place on paper towel.
  • Serve soup topped with fries, crushed peanuts and chopped parsley.
Course Appetizer, Lunch, Main Course
Cuisine Bolivian, South American
Keyword Healthy, Peanut, Potato, Quinoa, Soup, Vegan