Description
Spicy African Peanut Soup is made with everyday pantry items that transform into a lively soup with full bodied flavors. Richly spiced with ginger, garlic, and chilies in a creamy peanut tomato base, this protein-rich soup is one you will crave. Vegan and Gluten-free!. Serve over millet, rice, or quinoa for a satisfying one bowl meal.
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 garlic cloves, diced
- 1 tablespoon ginger, grated or minced
- 1 Serrano chili, diced (for less spice add the whole chili (uncut)when adding the broth and then remove before serving)
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 2 cups yams, cubed
- 1 can of garbanzos or 1 1/2 cups, drained
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (canned or fresh)
- 4 cups vegetable broth or chicken stock
- 1/2–1 cup creamy natural peanut butter-no sugar added (crunchy is fine too if you like more texture) see notes
- 1– 1 1/2 teaspoons sea salt
- 1/4 teaspoon red pepper flakes (more or less to taste)
- 1 tablespoon apple cider vinegar
- 1/2 lb spinach (or a mix of baby kale and spinach is nice)
- Garnish: Cilantro, crushed peanuts, red pepper flakes
Instructions
- In a soup pot over medium heat, start sautéing coconut oil, onion, garlic, ginger, and serrano chili. Add smoked paprika, black pepper, coriander, and cumin. Stir until the onions start to soften, about 7 minutes. Turn heat down if needed.
- Add yams, chickpeas, tomato paste, diced tomatoes, broth or stock, peanut butter, salt, and red pepper flakes. Bring to a simmer and cook for 20-30 minutes or until yams are soft.
- Add apple cider vinegar and salt to taste. Turn off heat and stir in spinach leaves.
- Serve with crushed peanuts, fresh cilantro, and red pepper flakes. Good served over millet, rice, and quinoa.
Notes
Use less peanut butter if you prefer a less rich soup. The full amount of peanut butter is best for eating with rice or millet.
Chard, kale, or collard greens can be used instead of spinach. Add in to cook along with the yams.
Keeps in the fridge for 5 days.
Make in an instant pot. Follow step one as the recipe instructions state, using the saute’ function. On step two, Add liquids but don’t add the peanut butter! Pressure cook 10 minutes, then add peanut butter in, along with step 3.
Nutrition
- Serving Size: 1 cup
- Calories: 378
- Sugar: 9.3 g
- Sodium: 616 mg
- Fat: 20.1 g
- Saturated Fat: 5 g
- Carbohydrates: 40.1 g
- Fiber: 9.1 g
- Protein: 14.3 g
- Cholesterol: 0 mg