Description
This easy West African Peanut Soup is made with creamy peanut butter, tomato paste, onions, sweet potatoes, and vegetable broth. It is rich, comforting, and flavorful, with optional spinach and chicken for extra nutrition. Serve it over white rice with crushed peanuts for a satisfying meal.
Ingredients
- 1 tablespoon canola oil
- 2 large onions, finely chopped
- 1 tablespoon fresh ginger, optional
- 3 oz tomato paste
- 1 sweet potato, chopped
- 6 cups water or vegetable broth
- 1 teaspoon salt
- 1 teaspoon cayenne pepper, optional
- 1 cup creamy peanut butter
- 1 cup baby spinach, optional
- 8 oz shredded chicken, optional
Instructions
- Heat the oil in a large, heavy pot. Add the onions and ginger and cook for 5-10 minutes, until the onions are very soft and translucent but not browned.
- Add the tomato paste and mix with the onions until well coated. Add the sweet potatoes, salt, and cayenne pepper, then mix everything together.
- Pour the vegetable broth or water into the pot and bring the mixture to a boil. Lower the heat to a simmer, cover, and cook for 20 minutes, or until the sweet potatoes are tender.
- Stir in the peanut butter until it is well blended into the soup. Add the spinach and/or shredded chicken, if desired, and stir to combine.
- Serve over white rice with crushed peanuts, if desired.
Notes
- Do not overcook the sweet potatoes, as they can become too soft and change the consistency of the soup. Chop them into small pieces and check them after 20 minutes of simmering.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- To freeze, cool the soup completely and store it in a sealable container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stove Top
- Cuisine: West African