Vegetarian African Peanut Soup with Sweet Potatoes
Ingredients
- 1 tsp peanut oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 inch fresh ginger, minced, or ½ tsp ginger, ground
- 1-1/2 pounds sweet potatoes, peeled and cut into 1” chunks
- 4 cups vegetable broth
- 1/2 (14.5 oz) can diced tomatoes, un-drained
- 1/2 cup peanut butter (chunky is best)
- 1 tbsp tomato paste
- 1/2 tsp cayenne
- 2 cups kale or collard greens, cut into ribbons
- 1 tsp salt
TO SERVE
- 4 cups cooked white rice
- Toasted peanuts (to top)
Instructions
- In a 4 quart soup pot, heat the peanut oil. Add the onion, garlic, ginger, and diced sweet potatoes. Sauté over medium heat until soft, 5-7 min.
- Add the broth, tomatoes with juice, peanut butter, tomato paste, and cayenne. Stir to combine and bring the mixture to a simmer.
- Simmer the soup, covered, over medium-low heat for 15-20 minutes, until the sweet potatoes are tender.
- Using a potato masher, roughly mash the soup to break up the potatoes. (You are still looking to have some chunks, so a coarse mash is all you need.)
- Add the greens and simmer uncovered for 5 min.
- Taste the soup and adjust the salt as desired.
- Serve over white rice, topped with toasted peanuts.
Notes
To toast peanuts: Place them in a single layer in a dry skillet. Heat the skillet over medium-high heat, stirring the peanuts often, until they become fragrant and darken slightly in color. Remove the toasted peanuts from the pan and place them in a bowl until you are ready to use them.
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