Hyla's African Quinoa-Peanut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Quinoa-Peanut Soup2 tbsp. olive oil1 medium-large red onion1 red bell pepper, seeded and diced2 celery stalks, diced4 or 5 cloves garlic, minced1/2 tsp. crushed red pepper1 4 oz. can jalapeno (or chilies if jalapeno is not available)1 medium-large sweet potato, peeled and diced1 large zucchini, diced5 cups vegetable broth1 tsp. each: cumin, oregano and fresh grated ginger1/2 cup quinoa1/2-1 cup peanut butter (I recommend chunky but creamy can be used too)Salt and pepper to taste
Directions:
Heat oil in a large stalk pot over medium heat. Add onion and saute until translucent. Next, add bell pepper, celery, garlic and crushed red pepper. Cook until soft, about 15 minutes.
Add jalapeno, sweet potato, zucchini, vegetable broth, spices (except salt and pepper) and quinoa. Bring to a boil and reduce heat to a simmer. Cover and continue to simmer about 20 minutes.
After the quinoa is fluffy and the vegetables are soft, add the peanut butter. (I like the bits of peanut in the soup so I use chunky if I have it. The more peanut butter, the creamier and peanut-flavored the soup will be.) Stir to combine and season with salt and pepper before allowing to simmer another 10-15 minutes.
The soup will thicken if it cools so if you can let it sit for an hour or so before serving if you can. Reheat and serve.
Serving Size: 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user MADZOE.
Heat oil in a large stalk pot over medium heat. Add onion and saute until translucent. Next, add bell pepper, celery, garlic and crushed red pepper. Cook until soft, about 15 minutes.
Add jalapeno, sweet potato, zucchini, vegetable broth, spices (except salt and pepper) and quinoa. Bring to a boil and reduce heat to a simmer. Cover and continue to simmer about 20 minutes.
After the quinoa is fluffy and the vegetables are soft, add the peanut butter. (I like the bits of peanut in the soup so I use chunky if I have it. The more peanut butter, the creamier and peanut-flavored the soup will be.) Stir to combine and season with salt and pepper before allowing to simmer another 10-15 minutes.
The soup will thicken if it cools so if you can let it sit for an hour or so before serving if you can. Reheat and serve.
Serving Size: 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user MADZOE.
Nutritional Info Amount Per Serving
- Calories: 251.4
- Total Fat: 16.2 g
- Cholesterol: 0.0 mg
- Sodium: 590.5 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 3.9 g
- Protein: 8.5 g
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