Quinoa and peanut soup (Sopa de Mani) Recipe

• 1 onion, chopped
• 2 tbs olive oil
• 3 cloves garlic, chopped
• 4 small potatoes, peeled, quartered
• 2 carrots, cut into rounds
• 1 celery stalk, cut into strips
• 1/3 cup quinoa, washed in a lot of cold water
• 1 cup red cabbage, cut into small strips
• 5 cups hot water
• 1 vegetable broth cube
• 1 baby zucchini, cut into rounds
• ½ cup peanut butter
• 1 tsp turmeric
• 1 tsp dried oregano
• ¼ tsp sea salt
• ¼ tsp ground black pepper

Directions

1.

Sauté onions in a large saucepan in hot oil for 4-5 minutes. Stir in garlic and cook for 30 seconds.

2.

Stir in potatoes, carrots, celery, quinoa and red cabbage, then add water and vegetable cube. Bring to a boil over high heat. Reduce heat and simmer, covered, for 10 minutes.

3.

Add zucchini rounds and continue to cook for another 5 - 10 minutes or until the vegetables and quinoa are cooked through and tender.

4.

Whisk a little of the hot broth into the peanut butter to thin it out a bit. Then stir the peanut butter into the simmering soup. Add turmeric, dried oregano, sea salt and ground black pepper. Stir and serve hot.