Vegetarian Groundnut Soup
Dive into the rich and comforting flavors of Vegetarian Groundnut Soup, a vibrant twist on a West African classic that's perfect for cozy weeknights or hearty gatherings. Featuring the nutty richness of smooth peanut butter paired with tender sweet potatoes, fresh spinach, and fragrant spices like cumin and coriander, this plant-based soup is a fusion of earthy and bright flavors. Diced tomatoes and a touch of cayenne pepper add a subtle tang and gentle heat, while fresh cilantro and lime bring a zesty finish to every bowl. Easy to prepare in under an hour, this nutrient-packed recipe is both satisfying and versatile, serving up bold flavors and wholesome ingredients that will delight vegetarians and omnivores alike. Serve it with crusty bread or rice for a fulfilling meal that's sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons peanut oil
- 1 large, chopped onion
- 4 minced garlic cloves
- 1 teaspoon, grated fresh ginger
- 1 chopped red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 medium, peeled and cubed sweet potatoes
- 6 cups vegetable broth
- 1 cup smooth peanut butter
- 1 can (14 ounces), with juices diced tomatoes
- 4 cups, fresh spinach
- 0.25 teaspoon cayenne pepper
- 1 teaspoon or to taste salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped cilantro
- 1 wedged for serving lime
Instructions
Heat the peanut oil in a large soup pot over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped red bell pepper to the pot and cook for an additional 3-4 minutes until softened.
Stir in the ground cumin and coriander and cook for another minute to release their flavors.
Add the cubed sweet potatoes to the pot and pour in the vegetable broth.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the sweet potatoes are tender.
In a medium bowl, combine the smooth peanut butter with a cup of hot soup liquid and stir until smooth.
Add the peanut butter mixture to the soup along with the diced tomatoes and their juices.
Stir well to combine and let the soup simmer for another 5 minutes.
Stir in the fresh spinach and let it wilt into the soup, about 3-4 minutes.
Season with cayenne pepper, salt, and black pepper, adjusting to taste.
Serve hot, garnished with chopped cilantro and a lime wedge on the side for squeezing.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3443 mg | 150% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 45.6 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2896 mg | 62% | |
*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.
