Name: Creamy peanut vegetable soup
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 tbsp coconut oil; 1 cup yellow onion, chopped; 3 cloves garlic; 2 tsp curry powder; 2 tsp ground coriander; 1/2 tsp red pepper flakes (optional, omit for less spice); 2 cups carrot, chopped; 2 cups winter squash (butternut), peeled and chopped; 2 cups zucchini, chopped; 5 cups water; 2 cups Taking Stock Foods Ginger Turmeric Bone Broth; 1 cup peanut butter; 14.5 oz canned chopped tomatoes; 2 cups cooked quinoa; 1/2 cup cilantro, chopped (optional); salt, to taste

A small bowl of creamy peanut vegetable soup

Print Recipe

Creamy peanut vegetable soup

Prep Time10

Cook Time30

Course: Soup

Cuisine: Comfort Food

Keyword: bone broth, peanut soup, plant based soup, vegetable soup

Servings:

Ingredients

1 tbsp coconut oil
1 cup yellow onion, chopped
3 cloves garlic
2 tsp curry powder
2 tsp ground coriander
1/2 tsp red pepper flakes optional, omit for less spice
2 cups carrot, chopped
2 cups winter squash (butternut), peeled and chopped
2 cups zucchini, chopped
5 cups water
2 cups Taking Stock Foods Ginger Turmeric Bone Broth
1 cup peanut butter
14.5 oz canned chopped tomatoes
2 cups cooked quinoa
1/2 cup cilantro, chopped optional
salt, to taste

Instructions

In a large heavy bottomed pot, melt the coconut oil over medium heat. Add the onions and garlic and cook until translucent.
Add the curry, coriander and red pepper flakes and cook until fragrant, about 2 minutes.
Add the carrots, winter squash and zucchini. Cook until the zucchini begins to soften, about 5 minutes.
Turn the heat up to medium high. Add the water and Taking Stock Ginger Turmeric Bone Broth. Bring to a simmer and add the peanut butter, stirring until dissolved. Add the canned tomatoes.
Turn heat down to medium, cook until the winter squash is soft, 10-15 minutes. Add the quinoa and season with salt to taste. Stir in the cilantro, if using. Serve hot or cold.