Ingredients
6
6 servings
- •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
- •½ cup quinoa
- •1 teaspoon ground cumin
- •1 teaspoon ground oregano
- •1 teaspoon salt
- •1 pinch ground black pepper
- •1 pinch cayenne pepper
- •½ cup peanut butter
Instructions
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 292
- Carbohydrate: 29g
- Fat: 16g
- Fiber: 6g
- Protein: 10g
- Sugar: 9g
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