Vegetarian West African Soup
Warm, hearty, and packed with bold flavors, this Vegetarian West African Soup is a vibrant celebration of plant-based comfort food. Featuring tender sweet potatoes, protein-rich chickpeas, and nutrient-dense greens like collard or kale, this one-pot recipe delivers a creamy texture thanks to the addition of natural peanut butter, balanced with the earthy spices of cumin, coriander, and a touch of optional cayenne for gentle heat. A tangy tomato base enriches the broth, while fresh ginger and garlic add depth and aroma. Perfect for a satisfying lunch or dinner, this soup is not only wholesome but also incredibly versatile, pairing beautifully with fluffy rice or standing alone as a complete meal. Garnish with chopped cilantro for a fresh finish, and enjoy a dish that’s both comforting and globally inspired.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 2 medium sweet potatoes, peeled and diced
- 1 15-ounce can crushed tomatoes
- 0.5 cup natural peanut butter (unsweetened)
- 4 cups collard greens or kale, chopped
- 1.5 cups cooked chickpeas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 2 cups cooked white or brown rice (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onions and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the cumin, coriander, and cayenne pepper (if using), and toast the spices for 30 seconds.
Mix in the tomato paste and cook for an additional minute.
Pour in the vegetable broth and stir to combine the ingredients.
Add the diced sweet potatoes and crushed tomatoes to the pot. Bring the mixture to a boil, then lower the heat and simmer for 20 minutes, or until the sweet potatoes are tender.
Remove 1 cup of the soup and blend it (either using a blender or an immersion blender) until smooth, then return it to the pot. This step adds extra creaminess to the soup.
Stir in the peanut butter until it is fully incorporated into the broth.
Add the chopped collard greens or kale, cooked chickpeas, salt, and black pepper. Simmer for another 10 minutes, until the greens are tender.
Taste and adjust the seasoning as needed.
Ladle the soup into bowls, garnish with chopped cilantro, and serve hot. Optionally, serve with cooked white or brown rice on the side.
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6011 mg | 261% | |
| Total Carbohydrate | 424.0 g | 154% | |
| Dietary Fiber | 79.0 g | 282% | |
| Total Sugars | 73.0 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1347 mg | 104% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 7516 mg | 160% | |
*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.
