African-Inspired Quinoa-Peanut Soup

• 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 jalapeno, 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

1. Heat the oil in a soup pot.
2. Saute the onion over medium heat until translucent, then add the garlic, bell pepper, and celery.
3. Saute 10 to 15 minutes, or until the vegetables are golden and softened.
4. Add the remaining ingredients except the last three.
5. Bring to a rapid simmer, then lower the heat.
6. Cover and simmer gently until the quinoa is cooked and the vegetables are tender, about 15 minutes.
7. 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.
8. Season with salt, pepper, and cayenne.
9. If time allows, let the soup stand off the heat for an hour or so.
10. It will thicken as it stands.
11. Just before serving, adjust the consistency with water as needed, then heat through.
12. Adjust the seasonings, then serve.
13. Per serving:
14. Calories: 242
15. Total fat: 14g
16. Protein: 8g
17. Fiber: 4g
18. Carbohydrate: 24g
19. Cholesterol: 0mg
20. Sodium: 68mg

olive oil, red onion, garlic, red bell pepper, celery stalks, fresh jalapeno, handful of celery, sweet potato, water, zucchini, ground cumin, oregano, ginger, quinoa, smooth, salt, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/african-inspired-quinoa-peanut-soup-378905 (may not work)