African Quinoa Soup with Vegetables

[Guest guest]

This book is based on the lower-carbohydrate theory that is becoming more

prevalent. Although I'm not yet convinced of the efficacy of such a program,

it's good to see one from the vegetarian point of view and not focusing on meat,

such as Atkins.

 

* Exported from MasterCook *

 

African Quinoa Soup with Vegetables

 

Recipe By : Scwarzbein Principle Vegetarian Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons unsalted butter

1 medium chopped onion

2 garlic cloves -- minced

1 small fresh jalapeno -- minced

OR

1 tablespoon canned diced green chilies -- up to 2 T

1 red bell pepper -- diced

2 diced celery stalks -- with leaves

2 medium diced zucchini

1 medium sweet potato -- diced

1 teaspoon ground cumin

1 teaspoon dried oregano

6 cups vegetable stock

1/2 cup quinoa -- rinsed & drained

freshly ground black pepper -- to taste

dash cayenne pepper

1/2 cup chunky organic peanut butter -- no honey or sugar

 

Wear rubber gloves to prepare fresh jalapeno pepper.

 

In a large heavy-bottomed soup pot, melt butter over medium-high heat. When

butter is hot and bubbly, add onion, garlic, jalapeno pepper, bell pepper,

celery, zucchini, sweet potato, cumin and oregano. Saute 10 -15 minutes, or

until vegetables are softened.

 

Add stock, quinoa, black pepper and cayenne pepper. Bring to a boil, reduce

heat and cover. Simmer until quinoa is cooked and vegetables are tender, about

10 to 15 minutes. Ad peanut butter, using a wooden spoon to blend in

completely, and simmer another 10 minutes. Taste, and adjust seasonings.

 

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