African Inspired Quinoa Peanut Soup Recipes

AFRICAN QUINOA SOUP

Steps:

• Heat butter in pot over medium heat; cook and stir onion, sweet potato, red bell pepper, celery, zucchini, jalapeno pepper, and garlic in the melted butter until vegetables are softened, about 10 minutes.
• Stir vegetable stock, quinoa, cumin, oregano, salt, black pepper, and cayenne pepper into vegetable mixture; bring to a boil. Reduce heat, cover pot, and simmer soup until quinoa is tender, 10 to 15 minutes. Stir peanut butter into soup and simmer until flavors have blended, about 20 more minutes.

AFRICAN PEANUT SOUP

Steps:

• Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
• Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

WEST AFRICAN PEANUT SOUP

Steps:

• Saute the onions in oil until just translucent.
• Stir in the cayenne and ginger.
• Add the carrots and saute a couple more minutes.
• Mix in the potatoes and stock.
• Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.
• In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice.
• Return the puree to the soup pot. Stir in the peanut butter until smooth.
• Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, add just a little sugar to enhance the other flavors.
• Reheat the soup gently, using a heat diffuser if needed to prevent scorching.
• Add more water, stock, or tomato juice for a thinner soup.
• Serve topped with plenty of chopped scallions or chives.

AFRICAN-INSPIRED QUINOA-PEANUT SOUP

Steps:

• Heat the oil in a soup pot. Sauté the onion over medium heat until translucent, then add the garlic, bell pepper, and celery. Sauté 10 to 15 minutes, or until the vegetables are golden and softened.
• Add the remaining ingredients except the last three. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the quinoa is cooked and the vegetables are tender, about 15 minutes.
• Add the peanut butter, stirring well to blend in completely, then simmer over very low heat for another 10 minutes, or until the quinoa is puffy and the sweet potato is tender.
• Season with salt, pepper, and cayenne. If time allows, let the soup stand off the heat for an hour or so. It will thicken as it stands. Just before serving, adjust the consistency with water as needed, then heat through. Adjust the seasonings, then serve.
• Nutrition Information
• Per serving:
• Calories: 242
• Total fat: 14g
• Protein: 8g
• Fiber: 4g
• Carbohydrate: 24g
• Cholesterol: 0mg
• Sodium: 68mg