Recipe by Amber-Rose
"Hearty vegetarian soup with unique flavor. Leave out the jalapeno pepper for a more kid-friendly version. Taste and adjust seasonings if necessary."
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sweet potato, chopped
red bell pepper, chopped
jalapeno pepper, minced
ground black pepper
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!
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
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
African Quinoa Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 148
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