Reposting an old, o-l-d family favorite. I still get lots of requests for this recipe every time I make it.
This is another one of those rare recipes that everyone in the entire family actually likes, and I don't have to leave out the offending ____ (fill-in-the-blank; mushrooms, onions, green specks, funny vegetables, weird spices, black specks, brown stuff, WHATEVER!) to make everyone happy.
I originally got the recipe from a college roommate (yes, THAT long ago) and gradually changed a few things to suit my tastes over the years - I like it 'cause it's fairly quick and easy (and healthy) - and my kids think the subtle jalapeno heat and mild peanut butter taste combo is great for soup!
OK, and I confess... especially when my Sprouts were little, they were very amused with the way the quinoa cooks up and it's little "tail" separates - they LOVED to say they had worms in their soup, which, I guess if you didn't know better, might make you wonder.
As an aside, a little bit of bragging here: I originally posted this recipe a number of years ago, over at my favorite Vegetarian forums, Veggieboards.com.
Cookbook author Nava Atlas (yes, of cookbook fame) saw it there, tried it (and evidently liked it as much as we do!) and asked to include it in her cookbook "Vegetarian Soups for all Seasons". Woo!
So (shameless self-promotion) check out "Vegan Soups..."! It's awesome!!
- 2 Tb. margarine
- 1 chopped onion or 2 med. leeks sliced (I prefer leeks, use all of white and tender part of green)
- 2 garlic cloves, minced or pressed (I use more)
- 1 fresh jalapeno, minced (Again, I use more)
- 1 red bell pepper, diced
- 2 diced celery stalks, with leaves (I usually leave this out, cause I don't care for celery all that much)
- 2 small diced zucchini
- 1 large sweet potato, diced
- optional: any other veggies you'd like - we often add peas, green beans, corn, chick-peas, asparagus, okra or turnips.
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 4 cups vegetable stock (I use the "non-chicken" style broth)
- 1/2 cup quinoa, (some brands say to rinse and drain before using - I never have..)
- freshly ground black pepper, to taste
- 1 dash cayenne pepper or to taste (I use more!!)
- optional - 1 Tbsp finely grated fresh ginger
- 1/2 cup chunky organic peanut butter, no honey or sugar
Wear rubber gloves to prepare fresh jalapeno pepper if you need to - or just be careful.
In a large heavy-bottomed soup pot, melt margarine over medium-high heat. When margarine is hot and bubbly, add all veggies, and cumin and oregano.
Saute 10 -15 minutes, or until vegetables are softened.
Add stock, quinoa, black pepper and cayenne (and fresh ginger is using).
Simmer until quinoa is cooked and veggies are tender, about 10 to 15 minutes, adding more broth/water if needed to keep it from getting too thick.
Add peanut butter, using a wisk to blend in completely, and simmer another 10 minutes. Taste, and adjust seasonings.