February 25, 2011

Quinoa - Sweet potato - Peanut Soup

I made this soup at the beginning of winter and just never got around to posting it. I love the combination of the Japanese white sweet potatoes and peanuts. Quinoa just made this a lot more wholesome. The pleasures of a simple recipe!!!

Ingredients: 1 Sweet Potato (white) - chopped; 1 small zucchini - chopped; 1 medium onion - sliced; 1/2 red pepper - chopped; 2 cups vegetable stock; 1 cup quinoa - rinsed well; 4-5 tbsp peanut butter; salt & pepper.
  • Saute the onions in a little olive oil. 
  • Add the chopped sweet potatoes, bell pepper - saute for a few minutes. 
  • Add the stock and cook till the potatoes are almost tender.
  • Add the zucchini and the quinoa. Season with salt & pepper.
  • Simmer for about 10 minutes. 
  • Whisk in the peanut butter.
  • Serve hot & enjoy!
I am sending this to My Legume Love Affair #32, started by Susan of the Well-Seasoned Cook and hosted by Sandhya's Kitchen.


  1. This sounds very nutritious and looks delicious! Chanced upon this recipe from MLLA. Have never tried the Japanese sweet potatoes; are they very different from the regular ones?

  2. Hi, yeah, the Japanese Sweet Potatoes are a little bit more starchy, drier and have a different flavor to them than the regular ones you find in the US. Definitely try them when you find them.



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