African Peanut Soup
Serves 6
Prep time 30 miuntes
Cook time 45 minutes
Ingredients:
1/3 cup of raw, unsalted peanuts
three celery stalks finely chopped
two large unpeeled carrots chopped
one medium onion finely chopped
three to four cloves of garlic crushed
one teaspoon of olive oil
one cup of dry quinoa or 3/4 cup of dry barley
one small box of baby bella mushrooms chopped
3 large banana peppers or one large green pepper chopped
three plum tomatoes chopped
one tablespoon of agave nectar optional
two tablespoons of vegetable seasoning
chili powder optional
salt
pepper
In a pressure cooker, cook quinoa or barley with 4 cups of water for 7 minutes for quinoa or 15 minutes for barley. In a large soup pot, heat oil. sauté garlic, onion, and celery. Add salt and pepper. When onions are translucent, add 6 cups of water and vegetable seasoning or bullion. While that is coming to a boil, puree tomatoes and peppers. Add the puree to soup pot. Add carrots, mushrooms and the cooked quinoa or barley with the water they cooked in. Roast the peanuts until golden in a separate skillet. Coarse chop peanuts and add to soup. Add agave nectar. Add 1/2 teaspoon of chili powder (optional). Cook for 20 minutes
Dr. Padma Garvey
The plant-based Doctor Mom