Creamy peanut vegetable soup

A small bowl of creamy peanut vegetable soup

Creamy peanut vegetable soup

Prep Time10 minutes
Cook Time30 minutes
Course: Soup
Cuisine: Comfort Food
Keyword: bone broth, peanut soup, plant based soup, vegetable soup
Servings: 8


  • 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


  • 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.