Quinoa Peanut Soup

March 2013 003I was immediately drawn to a recipe for Quinoa Peanut Soup featured (as part of an article all about quinoa) in the newest issue of Eating Well magazine (April 2013). It is a spicy vegetable and peanut soup that is a modern spin on a traditional Bolivian soup called Sopa de Mani. It’s very easy to make, healthy, and delicious! And there are endless possibilities to putting your own spin on the soup—adding sliced avocados, swapping out the parsley for cilantro, substituting coconut milk for the water, etc. But it’s also quite tasty as is.

Quinoa Peanut Soup (slightly adapted from Eating Well, April 2013, makes 8 servings)

2 teaspoons canola oil
3/4 cup chopped onion
2 cloves garlic, minced
1 cup sliced carrots
1 cup diced sweet potato
1/2 cup quinoa
4 cups vegetable broth or chicken broth
2 cups water
1/2 cup chopped red bell pepper
1/3 cup natural peanut butter
1 tablespoon chopped fresh parsley
1 tablespoon Sriracha sauce
Salt and freshly ground pepper to taste

Heat oil in a large saucepan over medium heat. Stir in onion and cook 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 a simmer, cover and cook until the quinoa is cooked and the vegetables are tender, about 18 minutes. Stir in red pepper and cook for about 3 minutes. Stir in peanut butter until combined. Remove from heat. Stir in parsley, Sriracha sauce, and salt and pepper to taste.

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