Vegetarian African Peanut Soup with Sweet Potatoes
This Vegetarian African Peanut Soup with Sweet Potatoes is a perfect, comforting recipe, full of sweet and nutty flavors.
Yield: 6 cups of soupServings: 5 - 6 people
Ingredients
- 1 teaspoon peanut oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 inch fresh ginger, minced, or ½ teaspoon ginger, ground
- 1 ½ lbs sweet potatoes, peeled and cut into 1” chunks
- 4 c vegetable broth (we prefer low sodium)
- ½ (14.5 oz) can diced tomatoes, un-drained
- ½ c peanut butter (preferably chunky, but creamy works too)
- 1 tablespoon tomato paste
- ¼ -½ teaspoon cayenne (depending on your preference)
- 2 c kale or collard greens, cut into ribbons
- ½-1 teaspoon salt
To Serve
- 3 - 4 c cooked white rice
- Toasted peanuts* (to top)
Instructions
- In a 4 quart soup pot, heat the peanut oil. Add the onion, garlic, ginger, and diced sweet potatoes. Sauté over medium heat until soft, 5-7 min.
- Add the broth, tomatoes with juice, peanut butter, tomato paste, and cayenne. Stir to combine and bring the mixture to a simmer.
- Simmer the soup, covered, over medium-low heat for 15-20 minutes, until the sweet potatoes are tender.
- Using a potato masher, roughly mash the soup to break up the potatoes. (You are still looking to have some chunks, so a coarse mash is all you need.)
- Add the greens and simmer uncovered for 5 min.
- Taste the soup and adjust the salt as desired.
- Serve over white rice, topped with toasted peanuts.
Notes
*To toast the peanuts: Place them in a single layer in a dry skillet. Heat the skillet over medium high heat, stirring the peanuts often, until they become fragrant and darken slightly in color. Remove the toasted peanuts from the pan and place in a bowl until you are ready to use them.