Quinoa Peanut Soup

(Sopa de Mani)

INGREDIENTS

2    tablespoons olive oil

½   cup chopped white onion

4    cloves garlic, minced

½   cup thinly sliced carrots

½   cup potatoes, diced ¼ inch

½   cup chopped red bell pepper

2    cups reduced sodium chicken broth

2    cups dry white table wine

¼    cup quinoa

2    tablespoon peanut butter

2    teaspoons dried parsley

1    tablespoons Sriracha sauce, or to taste

METHOD

Heat the oil in a large sauce pan over medium heat and add the onions. Cook for 2 to 3 minutes and add the garlic. Cook for 1 minute and add the carrots, potatoes and bell pepper. Stir together for a few minutes and add the broth, wine and quinoa. Bring to a boil over high heat.

Reduce heat to a simmer, cover and cook until the vegetables are tender and the quinoa is thoroughly cooked, about 15 to 18 minutes. Mix the peanut butter with ¼ cup of the soup liquid and return to the soup. Add the parsley and Sriracha to the soup and cook for 2 to 3 minutes. Serve immediately with a little ground black pepper if desired.

Adapted from a recipe in Eating Well  magazine