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African Quinoa Soup Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook40 m
  • Ready In55 m
  • 1Heat 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.
  • 2Stir 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.
Ingredients
  • 6 servings
  • 292 cals
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 sweet potato, chopped
  • 1 red bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 zucchini, chopped
  • 1 jalapeno pepper, minced
  • 2 cloves garlic, minced
  • 6 cups vegetable stock
  • 1/2 cup quinoa
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 pinch cayenne pepper
  • 1/2 cup peanut butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    292
    15%
  • Fat:
    16.4
    25%
  • Carbs:
    29.1
    9%
  • Protein:
    10.3
    21%
  • Cholesterol:
    10
    3%

Based on a 2,000 calorie diet

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