Ingredients55 m servings 292 cals
- Heat butter in pot over medium heat; cook and stir onion, sweet potato, red bell pepper, celery, zucchini, jalapeno pepper, and garlic in the melted butter until vegetables are softened, about 10 minutes.
- Stir vegetable stock, quinoa, cumin, oregano, salt, black pepper, and cayenne pepper into vegetable mixture; bring to a boil. Reduce heat, cover pot, and simmer soup until quinoa is tender, 10 to 15 minutes. Stir peanut butter into soup and simmer until flavors have blended, about 20 more minutes.
Per Serving: 292 calories; 16.4 g fat; 29.1 g carbohydrates; 10.3 g protein; 10 mg cholesterol; 1006 mg sodium. Full nutrition
ReviewsRead all reviews 12
I made this exactly according to the recipe, but without jalapeño and celery, and it was delicious! I was worried that it would taste weird because of the peanut butter, but it was perfect - I'm...
I was nearly afraid to dump the peanut butter into the simmering stew because it just seems so unusual. Turns out, these ingredients all create an amazing flavor that you simply cannot imagine u...
This soup was outstanding! I will definitely make it again. The only change I made was to omit the celery because I didn't have any.
Good soup, very tasty but not attractive!! The zucchini got a little mushy and I added some carrots . Would definitely make it again
I read the reviews and was surprised that so many folks found the peanut butter unusual/weird...peanut butter is very much an ingredient that I find in most recipes from the African culture...I ...
So different than any other soup I've made. Loved it! Didn't change anything. Perfect as is.
Very interesting withy the peanut butter. My husband loved it. It became a little mushy after a while but it still had a nice flavor.
I added okra, subtracted onions and used Yukon golds instead of yams. This was excellent and a nice change-up from my standard uses for summer zucchini and other CSA box surplus items