This easy, robust soup, contributed by Marti Hall, has several elements of a certain style of traditional African soups—chilies, sweet potato, and a creamy peanut base. The grain of choice in an African soup like this would likely be millet, but here, quinoa, the nutritious South American super grain, makes for a delightful fusion.

　　

Ingredients

6 to 8 servings

　　2 tablespoons olive oil

　　1 large red onion, chopped

　　2 to 4 cloves garlic, minced

　　1 medium red bell pepper, diced

　　2 celery stalks, diced

　　1 fresh jalapeño, seeded and minced, or one 4-ounce can chopped mild green chilies

　　Handful of celery leaves, chopped

　　1 large sweet potato, peeled and diced

　　5 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

　　2 medium-small zucchini, diced

　　1 teaspoon ground cumin

　　1 teaspoon dried oregano

　　1 teaspoon grated fresh ginger

　　1/2 cup raw quinoa, rinsed

　　1/2 cup smooth or chunky natural peanut butter

　　Salt and freshly ground pepper to taste

　　Cayenne pepper or dried hot red pepper flakes, to taste

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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

Step 5

Per serving:

　　

Step 6

Calories: 242

　　

Step 7

Total fat: 14g

　　

Step 8

Protein: 8g

　　

Step 9

Fiber: 4g

　　

Step 10

Carbohydrate: 24g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 68mg

　　Vegan Soups and Hearty Stews for All Seasons