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African Peanut Soup Recipe

African Peanut Soup

iamwinfred
This African Peanut Soup is the bowl you reach for when the weather turns and you need something warm, rich, and a little unexpected. It leans on natural peanut butter, sweet potato, and fresh ginger to build a soup that tastes like it simmered all day, yet comes together in under an hour. If you have never combined peanut butter with a tomato based broth before, this recipe is the perfect place to start.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine African
Servings 6 servings
Calories 320 kcal

Equipment

  • Dutch oven or large heavy-bottomed soup pot
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Immersion blender optional, for a smoother texture
  • Ladle

Ingredients
  

  • 2 tablespoons olive oil or peanut oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 jalapeno or Scotch bonnet pepper seeded and minced (adjust to taste)
  • 2 medium sweet potatoes about 1 lb or 450g, peeled and cut into 1-inch cubes
  • 1 can (14.5 ounces) fire roasted diced tomatoes with their juices
  • 1 cup natural peanut butter creamy, no sugar added
  • 4 cups vegetable broth or chicken broth 960ml
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • salt and black pepper to taste
  • 4 cups fresh spinach or chopped collard greens about 4 ounces or 113g

For Serving

  • cooked white rice for serving
  • fresh cilantro chopped, for garnish
  • crushed roasted peanuts for garnish

Instructions
 

  • Sauté onion in olive oil over medium heat for 4-5 minutes until softened. Add garlic, ginger, and jalapeno, cook for 1 minute until fragrant.
  • Sprinkle in cumin and smoked paprika, toast for 30 seconds. Season with salt and pepper.
  • Add sweet potatoes and stir to coat. Pour in fire roasted tomatoes with their liquid.
  • Add peanut butter and gradually pour in broth while stirring constantly until smooth and creamy.
  • Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 20-25 minutes until sweet potatoes are fork tender.
  • Fold in spinach or collard greens and stir until wilted, 2-3 minutes for spinach, 6-8 minutes for collard greens.
  • Taste and adjust seasoning with salt, pepper, or hot sauce. Thin with extra broth if desired. Use an immersion blender to puree for smoother texture.
  • Ladle into bowls over rice if desired. Garnish with fresh cilantro and crushed roasted peanuts. Serve immediately.

Notes

  • Add the broth slowly while stirring so the peanut butter incorporates smoothly instead of clumping.
  • Cut the sweet potatoes into evenly sized cubes so they cook at the same rate.
  • Start with less jalapeno than you think you need. You can always add more heat, but you cannot take it away.
  • Let the soup rest for 5 minutes off the heat before serving, since it thickens slightly and the flavors settle.
  • Use a natural peanut butter without added sugar or hydrogenated oils for the best flavor and texture.
  • Store in the refrigerator in an airtight container for up to 4 days.
  • Freeze in a freezer safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • For a vegan version, use vegetable broth and omit any meat additions.
  • Add shredded rotisserie chicken during the last 5 minutes of simmering for a heartier version.
  • Kale, Swiss chard, or mustard greens all work well as substitutes for spinach or collard greens.

Nutrition

Serving: 1BowlCalories: 320kcalCarbohydrates: 28gProtein: 11gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 480mgPotassium: 650mgFiber: 6gSugar: 10gVitamin A: 180IUVitamin C: 25mgCalcium: 8mgIron: 10mg
Keyword african soup, dairy free soup, gluten free soup, peanut soup, sweet potato soup
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