African Peanut Soup
If sweet potatoes and peanut butter top your favorite foods list, this soup is for you! It's thick and hearty, spiced with ginger and hot sauce. Tomatoes and greens add a flavor and nutritional boost. So filling and delicious!
Servings 4
Ingredients
- 1 1/2 tbsp olive oil
- 1 medium-large onion, chopped
- 1/2 tsp salt, Himalayan sea or Kosher
- 1/4 tsp ground black pepper
- 1 tbsp grated fresh ginger or 1 tsp ginger powder
- 1.5-2 tsp Sriracha or Tabasco, depending on heat preference
- 2 medium-large sweet potatoes, peeled and chopped into 1/2" cubes
- 2 cups veggie stock (recommend Kitchen Basics, unsalted)
- 1 15 oz can Fire Roasted diced tomatoes
- 1/2 cup creamy peanut butter
- 1/8 cup chopped fresh cilantro
- 1 bunch greens, escarole or collard, sliced into slivers
- 1 green onion, sliced on angle for garnish
Instructions
- Heat the olive oil in a med-large soup pot over medium heat. Add the onion, salt and pepper, stirring, until the onion has softened, about 5-10 minutes.
- Stir in the ginger and hot sauce. Add the sweet potatoes, tomatoes and veggie stock. Bring to a simmer, cover and cook for 15-20 minutes or until the vegetables are very tender.
- Stir in the peanut butter until combined. Use an immersion blender to puree the soup until it is creamy and smooth. Or, let cool slightly and use a blender and blend in batches until smooth.
- With soup in pot, add in thinly sliced greens. Cook and stir over med-low heat for another 5 minutes. Add in cilantro and stir through.
- Serve warm garnished with sliced green onions. Optional Garnish: chopped peanuts. Enjoy!