Senegalese Peanut Soup
Warm, rich, and deeply comforting, Senegalese Peanut Soup is a vibrant one-pot dish that highlights the bold flavors of West African cuisine. This creamy soup combines natural peanut butter, fresh ginger, and tomatoes, creating a luscious base that's both hearty and satisfying. Enhanced with aromatic spices like cumin and cayenne, and balanced with the earthy sweetness of wilted spinach, this recipe is a delicious fusion of spice and comfort. It's a versatile meal that can be served on its own or paired with fluffy white rice for added texture and heartiness. Garnish with roasted peanuts and fresh cilantro for a burst of freshness and crunch. Perfect for an easy weeknight dinner or a cozy lunch, this soup is a nourishing and flavor-packed option sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 large tomatoes, diced
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 cup natural creamy peanut butter
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach leaves
- 0.25 cup fresh cilantro, chopped
- 0.25 cup roasted peanuts, chopped (for garnish)
- 2 cups cooked white rice (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the diced tomatoes and tomato paste, stirring to combine. Cook for 3-4 minutes until the tomatoes start to break down.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Whisk in the peanut butter until fully incorporated and the soup becomes smooth.
Stir in the cayenne pepper, cumin, salt, and black pepper. Adjust the seasoning to taste.
Simmer the soup on low heat for 15 minutes, stirring occasionally.
Add the baby spinach leaves and let them wilt into the soup, about 2-3 minutes.
Remove the pot from heat and stir in the chopped cilantro.
Ladle the soup into bowls and garnish with additional chopped peanuts and more cilantro, if desired.
Serve hot with cooked white rice on the side or mixed in for a hearty meal.
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5814 mg | 253% | |
| Total Carbohydrate | 275.1 g | 100% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 56.1 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 5133 mg | 109% | |
*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.
