Thanks for joining Sarah and me for Meatless Monday today. I am all about soups the last few weeks and can not wait to share my new favorite one with you today. I have long been intrigued by West African Peanut Soup but never really new what it was until now. Let m tell you, this one is going to be on repeat this fall and winter.
West African Peanut Soup
I had seen a couple versions of West African Peanut Soup floating around and decided it was time to give it try. Basically, its a crazy easy soup that combines sweet potatoes, peanut butter and some yummy spices. What could be bad about that combination?
Some recipes I saw used collard greens but I opted for spinach this time. Kale or Collard Greens would also work really well. I like to wait until about 15 minutes before serving to add in the greens so they don’t get too mushy. I was pleasantly surprised by how quickly this West African Peanut Soup came together.
In a large stock pot, you sauté some onion and sweet potato chunks. Next we add in a little vegetable stock. I like to use the reduced sodium and add in my own salt later if needed. Now for the best part, the creamy peanut butter. This soup has 3/4 a cup of peanut butter melted into it. All I can tell you is that, it brings the most delicious flavor pairing with the sweet potatoes. I use the all natural, no sugar added, peanut butter.
Curry powder and cumin are mixed into this pot of simmering goodness to bring out the flavors. Now let’s get to those toppings! I prepared some brown wild rice mix on the side. After you ladle your soup into your bowl, top it off with about a 1/3 of a cup of rice of your choice. A sprinkle of fresh cilantro and a handful of peanuts finishes off this bowl of yum. This combo delivers a hearty bowl of goodness. You won’t even miss the meat. It’s vegan and gluten free.
I made this for my Soup Club last weekend and it was a huge hit. I see this becoming one of my favorite go to’s this soup season. Ever tried West African Peanut Soup?
- 1/2 onion -diced
- approx 1 lb of Sweet Potato- diced
- 2-3 cloves of garlic-minced
- 1 Tbsp ginger paste
- 2 Tbsp olive oil
- 8 cups of low sodium vegetable broth
- 3 Tbl tomato paste
- 3/4 C of all natural peanut butter
- 2 Tsp cumin
- 2 Tsp coriander
- 1 Tsp red pepper
- 8 oz bag of spinach
- 3/4 C peanuts
- brown or wild rice cooked (3 Cups)
- fresh cilantro
- heat olive oil to med high In large stock pot
- onion, garlic, ginger and sauté for 2 min
- add sweet potato and cook for 2-3 min
- Add broth, peanut butter
- stir to combine
- add cumin, coriander, red pepper
- add salt and pepper to taste
- bring to a boil & reduce to simmer
- allow to cook for 20 min
- Stir in spinach 5 min before serving
- Ladle serving into bowl
- top with rice, peanuts and cilantro