Quinoa Peanut Soup (Sopa de Mani)

By MaryEllen

Ingredients

• 2 teaspoons canola oil
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 1 cup sliced carrots
• 1 cup diced potatoes
• 1/2 cup quinoa
• 4 cups vegetable broth or reduced-sodium chicken broth
• 1/2 cup chopped red bell pepper
• 1/2 cup peanut butter
• 1 tablespoon chopped fresh parsley
• 1 tablespoon hot sauce, such as Tabasco
• Freshly ground pepper to taste

Preparation

Step 1

Heat oil in a large saucepan over medium heat. Stir in onion and cook, stirring, 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 maintain a simmer, cover and cook until the quinoa is cooked and the vegetables are tender, about 18 minutes. Stir in red pepper and cook, stirring, for about 3 minutes more. Stir in peanut butter until it is combined into the broth. Remove from heat. Stir in parsley, hot sauce and pepper.