posted in <<Featured > Healing with Whole Foods > THRIVE! EXPERTS

Healing with Whole Foods
Peanut cabbage quinoa soup
a gluten-free, dairy-free, soy-free, refined sugar-free recipe from the heartland


Peanut Cabbage Quinoa Soup

photo provided courtesy of glutenfreehope.blogspot.com


I came down with a sore throat this weekend, and the only thing I want when I feel a little under the weather is a big bowl of steaming soup. Just soup that’s all. Who wants to be in the kitchen when you are not feeling well? Not me, I want to be on the couch watching an old movie or the Food Network. So this soup is simple, not a lot of chopping and not too long to cook. It contains some fresh cabbage that I bought this weekend and it tasted superb with a touch of peanut goodness. Cabbage is a good food to eat when you are not feeling well because it will help your blood and body cleanse out some of the toxins. This soup also contains great immunity boosters like garlic and ginger. Just a little extra goodness to get you feeling better. Or keep you feeling well.


ingredients
2 TB of olive oil or ghee (clarified butter)
1 medium diced onion, about 1 cup
4 large cloves of minced garlic
4 cups of vegetable broth or stock
2 cups of pure water
3 cups of chopped and diced savoy cabbage
1 1/2 cup of peeled and diced carrots
2 cups of cooked quinoa (or brown rice works as well…basically whatever you have available)
1 TB of ginger (dried or grated)
1 TB of wheat-free tamari sauce
dash of cayenne pepper and paprika
juice from 1 fresh lime or about 1 TB of lime juice
3 TB of a raw creamy organic peanut butter
1 tsp. of cracked pepper or however much to your taste


directions

  1. Saute the diced onions on the bottom of a 5 quart pot and let them soften just a bit.
  2. Pour in the broth, water and minced garlic. Give that a minute to cook and then dump in the cabbage, carrots, and let cook for a few more minutes.
  3. Add the rest of the ingredients. Let the peanut butter melt into the broth and it will not be as clear as before. Make sure you don’t have any chunks of peanut butter floating around, and that it has melted completely through the broth.
  4. Once you add the already cooked quinoa that should be your last step. It is already cooked, so it just needs to get warmed. Cook for about 15-20 minutes so that the flavors can meld and the cabbage and carrots have time to get soft and cooked.


recipe courtesy glutenfreehope.blogspot.com

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posted on March 20, 2010 | tags: , , , ,

Comments

  • Nancy

    June 5, 2010 at 11:42 am

    We have been unable to find raw peanut butter. Does anyone know of a source?
    Thank you.
    Nancy

  • earthwalker

    June 8, 2010 at 12:39 pm

    I usually buy MaraNatha organic peanut butter at my health food store but I don’t think they are raw. A Google search pulled up this link for it to buy online: http://www.worldpantry.com/cgi-bin/ncommerce3/CategoryDisplay?cgmenbr=172832&cgrfnbr=191650

    Some health food stores will have a raw peanut butter option, and some will even provide a machine in the store where you can make your own from their bulk peanuts.

    Good luck!

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