Senegalese Peanut Soup with Smoked Turkey 6 Points
Savor the rich, bold flavors of West Africa with this Senegalese Peanut Soup with Smoked Turkey, a satisfying dish that's as comforting as it is nourishing. Earthy natural peanut butter combines with sweet potatoes and collard greens in a velvety broth, delicately spiced with cumin, coriander, fresh ginger, and a touch of cayenne for optional heat. Shredded smoked turkey infuses the soup with a smoky depth that perfectly balances the creamy, nutty base. This one-pot meal is easy to prepare, packed with protein and nutrients, and light enough to fit a healthier lifestyle at just 6 points per serving. Serve it garnished with fresh cilantro and a squeeze of lime juice for a bright, zesty finish that ties it all together. Perfect for meal prep or a cozy dinner, this soup will warm you from the inside out!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 5 cups Chicken broth, low sodium
- 0.75 cup Natural peanut butter (unsweetened)
- 1 medium Sweet potato, peeled and diced
- 2 cups Collard greens, chopped
- 1 piece Smoked turkey leg or wing, cooked and shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the tomato paste, ground cumin, ground coriander, and cayenne pepper (if using). Stir for 1-2 minutes to toast the spices and deepen their flavor.
Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil.
Whisk in the peanut butter until it fully dissolves into the broth, creating a creamy base.
Add the diced sweet potato and reduce the heat to medium-low. Simmer for 20 minutes, or until the sweet potato is tender.
Stir in the chopped collard greens and shredded smoked turkey. Simmer for an additional 10 minutes to allow the flavors to meld.
Season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4260 mg | 185% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 20.4 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3513 mg | 75% | |
*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.
