I thought I'd share this recipe today since I made it for the second time last night and really enjoyed it once again. This is African-Inspired (but not) Quinoa Peanut Soup from Nava Atlas' soup book. I seriously love this book, I have the newer all-vegan version. I tend to modify from it, but come on, what cookbook don't I do that from (maybe Dreena's?!). Anyway, this soup is more like a stew or a hearty protein-filled all-in-one bowl of goodness.
I created the soup the first time with a few modifications, specifically the following: I added paprika to the recipe, about a teaspoon. I also added a bunch of red pepper flakes to oomph up the spice. I didn't have zucchini and I didn't care, so I subbed one green thing for another, using a small bell pepper. I also had a yam instead of sweet potato, but at this point I am so confused as to what's what, I don't care what it is called... they are good, both yams and sweet potatoes. Finally, the last and what I think is the most important modification, is that I used a lot (like, a real lot, for me) of salt and pepper. I probably used at least a teaspoon of fresh ground black pepper (maybe more?) and at least 1-1.5 teaspoons of salt. The boullion I use is low-sodium, so that could be the reason I added more salt. Anyway, I swear, it's the salt that perks it up, which is weird because I usually don't say that about salt and spices. So, those were my modifications and it came out really earthy and good.
I didn't have as chunky peanut butter. I grinded my own at the co-op yesterday and it was pretty smooth. I enjoyed it better the first time (peanut-wise) with more chunks. Yesterday I didn't add a green bell pepper, instead I added red and yellow and a few local green chilis. Yum! I also think I had a yam again, but I am still confused. All of these photos you see are from round one. I took photos last night but they pretty much look the same... just with more red and yellow. I highly suggest trying this soup. The flavors are unique and interesting and very tasty.