African-inspired Quinoa-Peanut Soup | Oregonian Recipes

Ingredients

• 2 tablespoons olive oil
• 1 large red onion
• 2 to 4 cloves garlic, minced
• 1 medium red bell pepper, cored, seeded and diced
• 2 celery stalks, diced
• 1 fresh jalapeño chile, seeded and minced, or one 4-ounce can chopped mild green chiles
• Handful of celery leaves, chopped
• 1 large sweet potato (use a white-fleshed variety, not a "yam"), peeled and diced
• 5 cups vegetable broth
• 2 medium-small zucchini, diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon peeled and grated fresh ginger
• 1/2 cup raw quinoa, rinsed
• 1/2 cup smooth or chunky natural peanut butter
• Salt and freshly ground black pepper
• Cayenne pepper or crushed red pepper flakes