-
15
minPrep Time -
30
minCook Time -
45
minReady in -
4
perYield -
300
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup/Stew
- Allergens:Peanuts
- Seasons:All
- Cuisines:African
- Courses:Main Course
Recipe Description
Dive into the heart of Africa with this rich and creamy West African Peanut Soup. A harmonious blend of sweet potatoes, collard greens, and crunchy peanuts enveloped in a tomato-based broth, spiced to perfection with ginger and chili. This comforting soup is not only a nutritional powerhouse, providing a good balance of protein, fiber, and vitamins but also a delightful exploration of African flavors. It’s a perfect meal for anyone looking to expand their culinary horizons with a hearty, plant-based option.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon chili powder (adjust to taste)
- 2 medium sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 cup tomato sauce or crushed tomatoes
- 1 cup natural peanut butter (smooth)
- 4 cups collard greens or kale, stems removed and leaves chopped
- Salt and pepper, to taste
- Crushed peanuts and fresh cilantro, for garnish
Steps:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, ginger, and chili powder, cooking for another 2 minutes until fragrant.
- Add the cubed sweet potatoes to the pot, along with the vegetable broth and tomato sauce. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pot. Let the sweet potatoes cook until tender, about 15 minutes.
- Stir in the peanut butter until the soup becomes creamy and well-combined.
- Add the chopped collard greens or kale, cooking for another 5-10 minutes, or until the greens are tender but still vibrant.
- Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
- Ladle the soup into bowls and garnish with crushed peanuts and fresh cilantro. Serve hot.
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