African Quinoa Soup

African Quinoa Soup

8
Amber-Rose 0

"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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Ingredients

55 m servings 292 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 1006 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.

Reviews

8

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...

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

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 ...

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...

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...