Peanut cabbage quinoa soup

by | Mar 20, 2010 | Columns, Featured, Healing with Whole Foods | 2 comments


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


  • Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

    Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

    A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

    She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

    In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.

2 Comments

  1. Nancy

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

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