Hearty vegetarian soup with unique flavor. Leave out the jalapeno pepper for a more kid-friendly version. Taste and adjust seasonings if necessary.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • 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.

Nutrition Facts

292 calories; 16.4 g total fat; 10 mg cholesterol; 1006 mg sodium. 29.1 g carbohydrates; 10.3 g protein; Full Nutrition

Reviews (13)

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19 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 going back for a second bowl! UPDATE: I started using coconut oil instead of butter or other oils in the pan to cook the veggies and I am now using almond butter instead of peanut butter. I can't believe it but it tastes even better. I make this soup once a week and we never get tired of it! Read More
Rating: 5 stars
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 until you try it. It's akin to a slightly sweet nutty minestrone. I think that the sweet potato zucchini and cumin are all critical ingredients for achieving the right flavor. Even with the jalapeño the kick was minimal. I used fresh Cuban oregano as that's what I had on hand in the garden. Next time I might experiment with more spice but I will definitely put the quinoa in maybe 5 or so minutes later than the spices since I felt like it was a bit over-cooked. The nutritional value of these ingredients is very high and I felt energized after a bowl of this soup. Overall this is a delicious healthy and very unique recipe that becomes a fun talking point among those you make it for. Read More
Rating: 5 stars
Very tasty recipe! I left out the jalapeño because we don't like spicy food vey much and I used yams instead of sweet potatoes but other than that I followed the recipe closely. Easy to make as long as you enjoy chopping vegetables and healthy too. Read More
Rating: 4 stars
Good soup very tasty but not attractive!! The zucchini got a little mushy and I added some carrots. Would definitely make it again Read More
Rating: 5 stars
Has nice flavor. I used more of the spices (about 1 tablespoon of cumin and oregano and probably about 1 to 2 teaspoons of cayenne because it dumped out of the container). Also added a little more quinoa about 3/4 c total to absorb some extra liquid so it came out more like a stew. I thought the cayenne would be too strong but I think it came out just right for my tastes. Read More
Rating: 5 stars
This is VERY good. I followed the recipe as well as I could. I used tri-color quinoa. I did sub winter squash for zucchini and left out the oregano because I didn't have them. I will use the sweet potato next time. The flavor is awesome! Read More
Rating: 5 stars
So different than any other soup I've made. Loved it! Didn't change anything. Perfect as is. Read More
Rating: 4 stars
I was pregnant and searching for safe ethnic food tastes with lots of vitamins. So yummy spicy and warm flavors great for husband and for me. Read More
Rating: 4 stars
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. Read More