Umami
Umami

Dinner

African Peanut Soup Recipe

8 servings

portions

30 minutes

temps actif

55 minutes

temps total

Ingrédients

1 tablespoon coconut oil

1 onion, chopped

3 garlic cloves, diced

1 tablespoon ginger, grated or minced

1 Serrano chili, diced (for less spice add the whole chili, uncutwhen adding the broth and then remove before serving)

1 teaspoon smoked paprika

1/2 teaspoon black pepper

2 teaspoons ground coriander

1 teaspoon ground cumin

2 cups yams, cubed

1 can of garbanzos or 1 1/2 cups, drained

2 tablespoons tomato paste

1 cup diced tomatoes (canned or fresh)

4 cups vegetable broth or chicken stock

1/2-1 cup creamy natural peanut butter-no sugar added (crunchy is fine too if you like more texture) see notes

1- 1 1/2 teaspoons sea salt

1/4 teaspoon red pepper flakes (more or less to taste)

1 tablespoon apple cider vinegar

1/2 lb spinach (or a mix of baby kale and spinach is nice)

Garnish: Cilantro, crushed peanuts, red pepper flakes

Instructions

In a soup pot over medium heat, start sautéing coconut oil, onion, garlic, ginger, and serrano chili. Add smoked paprika, black pepper, coriander, and cumin. Stir until the onions start to soften, about 7 minutes. Turn heat down if needed.

Add yams, chickpeas, tomato paste, diced tomatoes, broth or stock, peanut butter, salt, and red pepper flakes. Bring to a simmer and cook for 20-30 minutes or until yams are soft.

Add apple cider vinegar and salt to taste. Turn off heat and stir in spinach leaves.

Serve with crushed peanuts, fresh cilantro, and red pepper flakes. Good served over millet, rice, and quinoa.

Nutrition

Taille de Portion

1 cup

Calories

378

Lipides Totaux

20.1 g

Lipides Saturés

5 g

Lipides Insaturés

-

Acides Gras Trans

0 g

Cholestérol

0 mg

Sodium

616 mg

Glucides Totaux

40.1 g

Fibres Diététiques

9.1 g

Sucres Totaux

9.3 g

Protéines

14.3 g

8 servings

portions

30 minutes

temps actif

55 minutes

temps total
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