African Quinoa Soup Recipe -
African Quinoa Soup Recipe
  • READY IN 55 mins

African Quinoa Soup

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  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.
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Reviews More Reviews

Jan 12, 2014

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!

Aug 20, 2015

So different than any other soup I've made. Loved it! Didn't change anything. Perfect as is.

Aug 24, 2014

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.

Aug 19, 2014

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

Mar 25, 2014

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.

Dec 13, 2013

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.

Nov 12, 2013

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.

Oct 14, 2013

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!


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  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 1006 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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