African Inspired Quinoa Peanut Soup Food

AFRICAN-INSPIRED QUINOA-PEANUT SOUP

African-Inspired Quinoa-Peanut Soup image

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

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

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

ASHLEY'S AFRICAN PEANUT SOUP

Ashley's African Peanut Soup image

I made my own version of this recipe after eating it at a restaurant. The mixture of ingredients seems a little peculiar, but trust me, they work wonderfully together.

Provided by Ashley Olmstead

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 5h30m

Yield 20

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
2 large skinless, boneless chicken breast halves
1 onion, chopped
2 red bell peppers, sliced
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 sweet potatoes, peeled and cut into bite-size pieces
3 cups sliced carrots
4 cups chicken broth, or more as needed
½ teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
1 cup brown rice
1 cup crunchy peanut butter

Steps:

Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker.
Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed.
Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 22.8 g, Cholesterol 14.2 mg, Fat 8.7 g, Fiber 4 g, Protein 10.8 g, SaturatedFat 1.4 g, Sodium 352.6 mg, Sugar 4.5 g

AFRICAN QUINOA SOUP

African Quinoa Soup image

Hearty vegetarian soup with unique flavor. Leave out the jalapeno pepper for a more kid-friendly version. Taste and adjust seasonings if necessary.

Provided by Amber-Rose

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons butter
1 onion, chopped
1 sweet potato, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
2 zucchini, chopped
1 jalapeno pepper, minced
2 cloves garlic, minced
6 cups vegetable stock
½ cup quinoa
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
½ cup peanut butter

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.

Nutrition Facts : Calories 292 calories, Carbohydrate 29.1 g, Cholesterol 10.2 mg, Fat 16.4 g, Fiber 5.8 g, Protein 10.3 g, SaturatedFat 4.9 g, Sodium 1005.8 mg, Sugar 8.9 g

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