african peanut soup

A magnificent impromptu dish came out of this .. I was starving and randomly saw this recipe online while I was trying (once again) to understand Wordpress. I saw the image and immediately became distracted from whatever DIY tutorial I was trying to understand and began rummaging in my kitchen to create this dish. Needless to say, it was a success.

It was the perfect ending to a pretty perfect day. I just HAVE to share because the photos are spectacular ..

On this (almost) perfect day I woke up and lugged my paddleboard to the beach and spent a couple hours paddling up and down the beach line, watching the surfers catch the rare waves and staring at the jellyfish around me. I stuck my camera into the water and started taking random pictures hoping that at least one would turn out okay. And do you know what I got?

Isn't nature just magnificent??

Then, of course, I snapped a selfie (where I'm ironically wearing a hat for Frasher Farms Duck Club, the Duck Club that provides enviable hunting every duck season .. it's my dad's, what?):

I walked myself and my board back to my home and cleaned myself up, cleaned the house up and then made an enormous papaya smoothie (sorry no pic of THAT). I rode my skateboard to the grocery store, got groceries, rode home and got some work stuff done. 

Then I made this amazing soup, seeking some serious comfort after being exhausted from all the sun and heat today. I slurped it up and then my girlfriend asked me if I wanted to skate around at the beach with her. Of course, I said yes. 

Of course, I fell and got hurt.

So. Today was magnificent. Sun. Salt. Skate. Paddleboard. And a possibly broken arm (it's swollen and I can't move it and I kind of can't stop crying .. but I am also kind of a baby). 

And today also included this delicious dish that really was just supposed to be something quick I whipped up. Take a look and do yourself a favor and make it for yourself.

African Peanut Soup

Ingredients 
for the soup:

• 2 cups vegetable broth 
• 1/4 red onion, chopped
• 2 garlic cloves, chopped
• 2 carrots, chopped
• 1 small zucchini, chopped
• A small handful of peanuts
• 2 T tomato paste
• 2 t powdered ginger
• 3-4 T peanut butter
• 1 T nama shoyu
• A few dashes sriracha (optional)

for the rice/quinoa/grain:

• 1/4 cup quinoa, cooked
• 1/4 cup sprouted mung beans, cooked

Instructions

for the soup:

• Sautee the garlic, onion and carrots in a small pot with maybe a couple tablespoons of olive oil for about 5 minutes.
• Add the zucchini and cook for a few more minutes.
• Once they soften, add the tomato paste and ginger powder and mix well. Allow this to cook for about 5 minutes.
• Add the broth and bring to a light boil. Let it all cook together for about 5 more minutes.
• Add the peanuts and peanut butter. Stir continuously as it thickens. Cook like this for about 5 minutes.
• Add the nama shoyu and sriracha and stir until incorporated

for the grains:

• Follow the instructions for your chosen grain and then place the cooked product in a bowl.
• Pour the soup over and enjoy!