Dinner #6 - African Peanut and Red Quinoa Soup

This satisfying, unusual soup is chock full of fresh vegetables. We try to buy organic veggies whenever possible and organic savoy cabbage is not always easy to find, so we often substitute green cabbage. Red quinoa is a bit firmer and nuttier-tasting than the white quinoa that is more widely available and it makes this soup special, though you can certainly use white quinoa if you can't find red.  

1 to 2 tablespoons extra virgin olive oil or coconut oil
1 medium onion, cut into crescent moons
4 to 5 cloves garlic, crushed
2 to 3 tablespoons grated fresh ginger
4 carrots, peeled and cut into 4 inch strips
2 small red bell peppers, chopped
8 cups water, vegetable stock, or chicken stock
6 to 7 tablespoons creamy peanut butter
½ teaspoon crushed red chili flakes
2 cups thinly sliced savoy cabbage
large handful fresh cilantro, chopped
3 to 4 cups cooked red quinoa
1 to 3 teaspoons sea salt
 

• Heat an 8 quart stockpot over medium heat. Add the oil, then the onions. Saute for 5-10 minutes or until softened. Add garlic and ginger. Saute a minute more. Then add carrots and red bell pepper. Saute for another 3-5 minutes.
• Add water or stock, peanut butter, and red chili flakes. Cover and simmer for 15-20 minutes or until vegetables are tender. Stir in savoy cabbage, cilantro, and cooked quinoa. Add salt to taste. If you are using a salted stock you may not need much salt at all.
• Simmer for a few more minutes or until cabbage is tender. Serve each bowl with an extra sprinkling of crushed red chili flakes if desired.

Makes 8 servings.

From Nourishing Meals by Alyssa Segersten and Tom Malterre