Peruvian Quinoa Soup with African Spices (name corrected by Julio)

This is the soup that I made for Kelly's sweet potato party. I get mixed reviews from people who haven't tried it when I tell them that there is peanut butter in it, but I've made it four times in the last month and it has always gotten rave reviews! It's also great the next day, though it thickens up a lot.


Peruvian Quinoa Soup with African Spices

2 T olive oil
1 large red onion, finely chopped
1 medium red bell pepper, diced (optional)
4 cloves of garlic, minced
2 celery stalks, diced
handful of celery leaves, chopped (optional)
1 fresh jalapeno, seeded and minced
1 large sweet potato, peeled and diced
5 cups of vegetable stock
2 medium-small zucchini, diced (keeping the skin on makes it look better)
1 t ground cumin
1 t dried organo
1 t grated fresh ginger
1/2 cup raw quinoa, rinsed (i use heirloom red quinoa)
1/2 smooth peanut butter
salt and freshly ground pepper to taste
cayenne pepper or dried red pepper flakes, to taste

Heat oil in a soup pot. Saute the onion over medium heat until translucent, then add the garlic, bell pepper, and celery. Saute 10 to 15 minutes, or until veggies are golden and softened.

Add the remaining ingredients except the last three. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until quinoa is cooked and veggies are tender, about 20 minutes.

Add the peanut butter, stirring well to blend in completely, then simmer over very low heat for another 10 minutes, or until the quinoa is puffy and the sweet potato is tender.

Season with salt, pepper, and cayenne, and serve.