African Peanut Soup


1 tablespoon canola oil
2 tablespoon fresh grated ginger
2 cloves garlic, minced
1 medium onion, diced
2 stalks celery, chopped (with leaves)
1 orange or red bell pepper, chopped
1 zucchini, cubed
1 large sweet potato, cubed
1 cup baby carrots
1 teaspoon ground cumin
1 teaspoon ground coriander
black pepper (to taste)
Two dashes of ground cinnamon
1, 28 ounce can diced tomatoes, no salt added
1/2 cup natural peanut butter
3 cups low-sodium vegetable broth
2 cups water
1/4 cup quinoa, dry
1 brick extra firm tofu, drained and cubed
1/2 cup fresh cilantro, chopped
1/2 cup unsalted roasted peanuts


Heat oil over medium-high heat in large pot. Add ginger, garlic, onion, celery, peppers and sauté until soft about 5 minutes. Add remaining ingredients up to (not including) quinoa, and stir until combined. Bring to boil then reduce heat and simmer for 15 minutes. Add quinoa and tofu and simmer for an additional 15 minutes or until sweet potatoes and quinoa are cooked well. Top with cilantro and peanuts.


Adapted from Food and Nutrition Magazine