I made this soup for dinner last night because we had most of the ingredients already and we needed to use up the produce before we all left for break! The recipe comes from the most recent Eating Well magazine and it just sounded so good that I had to make it!
The proportions we used are quite different than the original recipe because we wanted to use everything in the fridge – almost all the veggies are doubled from what it calls for. But I think that made it better because we ate this as our main dish instead of as a first course or a side and so all the veggies made it more substantive and filling. The peanut butter gives it a really distinct flavor – transforming it from a traditional vegetable soup to one with some South American flare.
After every drop was cleaned from our bowls, I thought of one addition we should have made – peanuts. I think they would have complemented the existing flavor really well and been a perfect texture addition. Alas, I will have to try that next time!
Quinoa Peanut Soup
Recipe adapted Eating Well Magazine, April 2013
Serves 2, easily doubled
1 tablespoon olive oil
3/4 cup onions, chopped
1 clove garlic, minced
1 medium carrot, sliced into 1/4-inch rounds
1 large red potato, fist sized, cubed, skin on
1/4 cup dry quinoa, rinsed
2 cups vegetable broth
1 cup water
1/2 of a red bell pepper, chopped
1/4 cup peanut butter (more to taste – we added one more spoonful)
1/2 tablespoon fresh parsley (optional)
1/2 tablespoon hot sauce, tobacco (optional)
Freshly ground pepper, to taste
1. Heat oil in a large saucepan over medium heat. Add onions and cook until soft, 2-3 minutes. Stir in garlic and cook for 30 seconds. Then add the carrots, potato, quinoa, broth and water. Bring to a boil over high heat.
2. Reduce heat to a simmer and cover and cook for 18 minutes, until the quinoa is cooked and the vegetables are tender. Stir in red pepper and cook for another 3 minutes. Microwave the peanuts butter for 39 seconds or so to thin it out. Then stir it into the soup, mixing well. Remove from heat, stir in the parsley, hot sauce and pepper and serve!