I've been dying to try Oh My Veggie's recipe for African Peanut Soup for some time. It was worth the wait! It's a very delicious and easy soup to make! I used their recipe and tweaked it a bit to add more spice (I'm from New Orleans... gotta have that spice). I served my soup with crusty bread, but it would easily pear well with brown rice too.
- 2 (15-ounce) cans of coconut milk (to cut down on fat I did one regular and one light)
- 1 whole diced red onion
- 1/2 cup diced celery
- 4 large garlic cloves, pressed or minced
- 1 shallot clove, minced
- 1/2 jalapeno, diced
- 4 cups chopped sweet potato (1/2-inch pieces)
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- 2 teaspoons sea salt, or to taste
- 1/4 teaspoon ground black pepper
- Pinch of cayenne pepper
- 1 tablespoon soy sauce
- 1 tablespoon Berbere spice mix
- this is the breakdown Berbere spice mix: pinch of allspice, cinnamon, black pepper, ground turmeric, cayenne pepper (add more for taste), ground cumin, ground nutmeg. and a 1/4 tsp of fresh ginger.
- 3/4 cup creamy or crunchy peanut butter
- 2 cups of kale or spinach or chard, cut the leaves off the stems, and cut into 1-inch slivers
- 2 tablespoons finely chopped fresh cilantro
- 1/2 cup roasted unsalted peanuts, for garnish
- Sauté the onion, celery, shallots, and garlic in 1 tablespoon of oil before adding the vegetable stock.
- Place the vegetable stock in a 3-quart pot over medium-high heat. Add all the remaining ingredients, except the peanut butter, kale, cilantro, and peanuts, and cook for 15 minutes, stirring occasionally.
- Remove about 1 cup of the liquid and place it into a small bowl. Add the peanut butter and stir until creamy. Return the mixture to the pot, stir well, and cook for 5 minutes, stirring occasionally.
- Add the kale/spinach/chard once the peanut butter has been added.
- Add the cilantro, stir well, and garnish with peanuts before serving.