Creamy Rich African Peanut & Quinoa Soup

african peanut & quinoa soupMy husband loves to eat soup. I love to cook soup because you can make a big batch one time and get several meals.

This African Peanut & Quinoa Soup is both hearty and filling. The Quinoa, one of my favorite grains to cook with, contains all the essential amino acids and is an excellent source of protein. Rinsing the quinoa helps to remove some of the bitter taste. I like the red quinoa for adding color to this dish.

Save some time chopping with a Pampered Chef Chopper, one of my favorite kitchen gadgets. Save more time by cutting the zucchini and squash while the potatoes are boiling. Even with the chopping, it’s ready in about an hour!

This soup is easy to make and keeps in the refrigerator for several days. I cook it so often I added an immersion blender to my kitchen utensils. It eliminates the risk of burning yourself by putting it in the blender.

African Peanut & Quinoa Soup

1 cup uncooked quinoa rinsed

2 medium sweet potatoes peeled and cubed

1 medium onion coarsely chopped

4 garlic cloves finely chopped

1 jalapeno pepper seeded and finely chopped

2 tsp ground cumin

4 cups vegetable stock

2 cups water

1 cup natural peanut butter

1 3/4 tsp salt

3/4 tsp ground black pepper

2 small zucchini diced

2 small yellow squash diced

1 cup loosely packed fresh cilantro, coarsely chopped

1 tbsp olive oil

Coarsely chopped dry roasted or toasted nuts (optional)

In 2 quart pan bring 2 cups water to a boil. Add quinoa, cover and reduce heat to low. Cook for 15 minutes or until tender and most of the water is absorbed. Set aside until soup is finished.

Heat oil in 6 or 8 qt stock pot over medium heat until shimmering, 1-3 minutes. Add sweet potatoes, onion, jalapeno, garlic and cumin. Cook uncovered 3-4 minutes until onion is translucent, stirring occasionally.

Stir in stock and water; cook covered 12-15 minutes or until potatoes are tender. Remove from heat.

Use and immersion blender to blend ingredients until smooth. If you don’t have one, cool the soup for 5 minutes and carefully ladle 1/3 of the mixture into a conventional blender. Cover and blend until smooth. Pour mixture into a separate bowl or pot. Repeat with the remaining mixture.  When the entire mixture is blended to a smooth consistency transfer it back to the stock pot.

Return heat to medium and whisk in peanut butter. Stir in zucchini, squash, salt and black pepper. Cook over medium heat 2-3 minutes or until simmering.

Top each serving with quinoa, cilantro, and nuts if desired.

Don’t skimp on the cilantro, it adds a coolness to the little bite provided by the jalapeno. The flavor only gets better as the ingredients meld together in the refrigerator, so I usually make a double batch.

Nutritional Information African Peanut & Quinoa Soup

Serving size 1 1/2 cup

Calories 350
Total fat 19gSaturated fat 2.5g
Cholesterol 0mg
Sodium 700mg
Carbs 34g
Fiber 6g
Protein 12g

Know someone who cooks but likes to keep it simple? Feel Free to share. I post a new recipe every Saturday.

cj "cathy jo" johnson





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Did you enjoy this recipe for Creamy Rich African Peanut & Quinoa Soup? Then you might want to try this Smoky Black Bean Soup