![](https://cdn.statically.io/img/www.allrecipes.com/thmb/HpOaMaKWhvz4SYIhBc0iaBHdwqQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5885197-dd337bfe23f3433a941bc4700a51f038.jpg)
Ingredients
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2 tablespoons butter
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1 onion, chopped
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1 sweet potato, chopped
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1 red bell pepper, chopped
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2 stalks celery, chopped
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2 zucchini, chopped
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1 jalapeno pepper, minced
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2 cloves garlic, minced
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6 cups vegetable stock
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½ cup quinoa
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1 teaspoon ground cumin
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1 teaspoon ground oregano
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1 teaspoon salt
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1 pinch ground black pepper
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1 pinch cayenne pepper
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½ cup peanut butter
Directions
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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.
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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.
Nutrition Facts (per serving)
292 | Calories |
16g | Fat |
29g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 292 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 5g | 25% |
Cholesterol 10mg | 3% |
Sodium 1006mg | 44% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 6g | 21% |
Total Sugars 9g | |
Protein 10g | 21% |
Vitamin C 40mg | 45% |
Calcium 75mg | 6% |
Iron 2mg | 13% |
Potassium 590mg | 13% |
* 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.