Paleo Groundnut Soup
Warm, velvety, and brimming with layers of flavor, this *Paleo Groundnut Soup* is a nourishing twist on the beloved West African classic. Featuring roasted peanuts blended into a creamy paste, tender chicken thighs simmered to perfection, vibrant spinach, and a hint of heat from cayenne, this soup is as rich in taste as it is in nutrients. Coconut oil enhances the dish with subtle tropical notes, while fresh ginger, garlic, and lime juice deliver a bright and aromatic finish. This hearty, grain-free recipe is ideal for cozy dinners or meal prepping, and it effortlessly aligns with paleo dietary preferences. Ready in just over an hour, it’s a wholesome bowl of comfort that your family will adore. Don't forget to pair it with a squeeze of fresh lime for that perfect tangy kick! Keywords: paleo groundnut soup, peanut stew, West African recipes, paleo soup recipes, gluten-free soup.
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Recipe Information
Ingredients
- 1.5 cups Raw peanuts
- 2 pounds Chicken thighs, skinless and bone-in
- 2 tablespoons Coconut oil
- 1 large Onion, diced
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 medium Tomatoes, chopped
- 4 cups Chicken broth
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Sea salt
- 0.5 teaspoon Black pepper
- 3 cups Spinach leaves, chopped
- 1 Lime, juiced
Instructions
Begin by roasting the raw peanuts. Preheat your oven to 350°F (175°C). Spread the peanuts evenly on a baking sheet and roast for 10 minutes, or until they are golden brown and fragrant. Allow them to cool slightly, then grind them into a smooth paste using a food processor.
In a large pot, heat the coconut oil over medium-high heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent.
Add the minced garlic and grated ginger to the pot, and cook for an additional 2 minutes until fragrant.
Stir in the chopped tomatoes and cook until they begin to soften, about 5 minutes.
Add the chicken thighs to the pot, and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20 minutes.
After the chicken has cooked, remove the thighs and shred the meat using two forks. Discard the bones and return the shredded meat back into the soup.
Stir in the roasted peanut paste, cayenne pepper, sea salt, and black pepper. Mix well to ensure the peanut paste is fully incorporated into the broth.
Add the chopped spinach leaves to the pot, and simmer for an additional 5 minutes, or until the spinach is wilted.
Remove the pot from the heat and stir in the freshly squeezed lime juice.
Adjust seasoning if necessary, and serve the paleo groundnut soup hot, garnished with additional lime wedges if desired.
Nutrition Facts
Calories |
3746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.4 g | 313% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 7755 mg | 337% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 30.4 g | ||
| Protein | 320.9 g | 642% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 675 mg | 52% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 6872 mg | 146% | |
*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.
