WEST AFRICAN PEANUT SOUP
This West African peanut soup recipe is made with simple ingredients like peanut butter and tomato paste, but has a unique delicious flavor!
Provided by Yumna Jawad
Categories Entree
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
- Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
- Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it's well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
- Serve over white rice with crushed peanuts, if desired.
Nutrition Facts : Calories 385 kcal, Carbohydrate 19 g, Protein 21 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 755 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
VEGETARIAN PEANUT SOUP
This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don't hesitate to use liberal amounts of ginger and garlic.
Provided by Cookie and Kate
Categories Soup
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
- In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
- Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.
Nutrition Facts : Calories 431 calories, Sugar 13.8 g, Sodium 1510.8 mg, Fat 29.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 10.4 g, Protein 16.6 g, Cholesterol 0 mg
AFRICAN PEANUT SOUP
This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!
Provided by PIETOGO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
- Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
Nutrition Facts : Calories 222 calories, Carbohydrate 23.5 g, Fat 12.2 g, Fiber 5.2 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 558.5 mg, Sugar 6.1 g
ASHLEY'S AFRICAN PEANUT SOUP
I made my own version of this recipe after eating it at a restaurant. The mixture of ingredients seems a little peculiar, but trust me, they work wonderfully together.
Provided by Ashley Olmstead
Categories Gumbo
Time 5h30m
Yield 20
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker.
- Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed.
- Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 22.8 g, Cholesterol 14.2 mg, Fat 8.7 g, Fiber 4 g, Protein 10.8 g, SaturatedFat 1.4 g, Sodium 352.6 mg, Sugar 4.5 g
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