Spicy African Peanut Soup
Warm up with a hearty bowl of Spicy African Peanut Soup, a vibrant fusion of bold flavors and nourishing ingredients. This comforting, plant-based recipe combines creamy peanut butter, sweet potatoes, and leafy greens like kale or spinach, all simmered in a fragrant broth spiced with cumin, coriander, and a touch of cayenne for a subtle kick. The addition of crushed tomatoes adds richness, while fresh ginger and garlic infuse every bite with aromatic warmth. With its delicate balance of spice and creaminess, this soup is perfect for a cozy weeknight meal or a make-ahead lunch. Top it off with chopped peanuts and fresh cilantro for a satisfying crunch and burst of freshness. Ready in just 45 minutes, this gluten-free and vegan dish is a celebration of African-inspired cuisine that's as wholesome as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 4 cups Vegetable broth
- 1 can Canned crushed tomatoes (14 oz)
- 0.5 cup Smooth peanut butter
- 2 medium Sweet potato, peeled and diced
- 2 cups Kale or spinach, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Chopped peanuts (for garnish)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the garlic, ginger, cumin, coriander, and cayenne pepper. Cook for 1-2 minutes, stirring frequently, until fragrant.
Pour in the vegetable broth and stir in the crushed tomatoes and peanut butter. Whisk until the peanut butter is fully dissolved.
Add the diced sweet potatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the sweet potatoes are tender.
Use an immersion blender to partially blend the soup, leaving some chunks for texture. If you don’t have an immersion blender, remove about 2 cups of the soup, blend in a countertop blender, and return it to the pot.
Stir in the kale or spinach and let cook for an additional 5 minutes, or until the greens are wilted.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with chopped peanuts and fresh cilantro, if desired.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 9.5 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 875 mg | 19% | |
*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.
