-
Serves
6
Creator Notes
Creamy and comforting, this vegan Tomato Peanut Butter Quinoa Soup comes in conjunction with a straightforward combination of peanut butter, tomatoes and tomato paste for a straightforward weeknight meal. Here’s no longer your mama’s tomato soup! —Megan Olson
Ingredients
1 tablespoon
peanut oil
1 tablespoon
minced garlic
4 cups
low sodium, gluten free vegetable broth
1 tablespoon
balsamic vinegar
1
28 ounce can chopped tomatoes in juice
1
6 ounce can tomato paste
1/2 cup
creamy, unsalted peanut butter
1/4 teaspoon
cayenne pepper-
salt to model
1 cup
cooked quinoa
6
scallions, chopped
-
slivered almonds or peanuts for sprinkling
Directions
- In a medium saucepan, warmth oil over medium warmth.
- Add garlic & cook unless fragrant then add tomatoes with their juices, tomato paste, broth, vinegar, peanut butter, cayenne & salt
- Lag to mix and bring to a boil
- Once it has boiled, enable to simmer on medium low 15 to twenty minutes
- Add cooked quinoa to the pot
- Ladle soup into bowls, garnish with the scallions & nuts
Leave a Reply