Groundnut Stew Spicy Peanut Soup
Discover the bold and comforting flavors of Groundnut Stew Spicy Peanut Soup, a vibrant West African-inspired dish that's as nourishing as it is satisfying. Bursting with layers of flavor, this hearty stew combines creamy peanut butter, tender sweet potatoes, and nutrient-rich collard greens in a fragrant tomato and spice-infused broth. A touch of cayenne pepper adds an optional kick, while roasted peanuts and fresh cilantro provide the perfect garnish for a delightful crunch and freshness. Ready in under an hour and made with simple ingredients like garlic, ginger, and cumin, this vegan and gluten-free recipe is ideal for weeknight dinners or cozy gatherings. Perfectly balanced and packed with protein and vegetables, it's a soulful meal your family will love!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon ground cayenne pepper (optional, for heat)
- 1 cup crushed tomatoes
- 4 cups vegetable broth
- 0.5 cup creamy peanut butter (natural, no sugar added)
- 1 large sweet potato, peeled and cubed
- 3 cups collard greens or kale, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 tablespoons roasted peanuts, chopped (for garnish)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and sauté for 5-6 minutes until softened and lightly golden.
Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the tomato paste, ground cumin, ground coriander, and ground cayenne pepper (if using). Stir well to coat the onions.
Add the crushed tomatoes and cook for 3-4 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a simmer.
Whisk in the peanut butter until fully incorporated and smooth.
Add the diced sweet potato to the pot and cover. Simmer for 20-25 minutes, until the sweet potatoes are tender.
Stir in the chopped collard greens or kale and cook for an additional 5-7 minutes until wilted.
Season the stew with salt and black pepper, tasting and adjusting as needed.
Serve the stew hot in bowls, garnished with fresh cilantro and chopped roasted peanuts.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5144 mg | 224% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 46.1 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 866 mg | 67% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4689 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
