Day 15: african peanut soup

Day 15: African peanut soup 30 days, 30 dishes - Scaling Back

I love soup.  I especially love that you make it in one pot so there isn’t a lot of clean-up at the end.  There is nothing better  than to have  a steaming bowl of soup waiting at the end of a long, cold, wet day.  Since we get a lot of those here in the Pacific Northwest soup is always on our menu and I ‘m always looking out for new ones to try.

Day 15: African peanut soup 30 days, 30 dishes - Scaling Back

Day 15: African peanut soup 30 days, 30 dishes - Scaling Back

There are a ton of different versions of this soup floating around on the internet but the one ingredient that is universal is the peanut butter.  It gives the soup it’s rich, creamy consistency and unique flavor.  I make my own curry powder blend for this soup but you could easily use a prepared curry powder to simplify things.  I also like to serve it with a big squeeze of lime and some cilantro, some chopped roasted peanuts would also be a great way to top the soup.

I have to admit that I have some really picky eaters on hand in my house.  My husband is not a fan of vegetables at all.  Ironic, isn’t it?  I would be happy to spend the rest of my days lost in my vegetable garden and I am married to a man that thinks they are fine to look at but not to eat.  When I find a vegetarian recipe that I can get both my husband and son to enjoy eating I know that I have hit the big time.  This is one of those soups, not only is it vegetarian it’s vegan as well.  It’s also really easy to make and I usually have all the ingredients on hand.

Day 15: African peanut soup 30 days, 30 dishes - Scaling Back

African peanut soup

Serves 6

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, diced
  • 1 tablespoon freshly grated ginger
  • 2 cloves of garlic, diced
  • 1 tablespoon curry powder

or

  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cayenne
  • pinch of ground cloves

 

  • 2 tablespoons tomato paste
  • 7 cups water or vegetable stock
  • 1 teaspoon salt
  • 3/4 cup smooth peanut butter
  • 1 15-ounce can diced tomatoes
  • 2 sweet potatoes, peeled and cut into 1-inch pieces
  • 1 bunch of collard greens, ribs removed and cut into ribbons
  • cilantro for garnish
  • lime wedges for garnish

Day 15: African peanut soup 30 days, 30 dishes - Scaling Back

Method:

Heat the oil in a dutch oven over medium heat.  Add the onion and ginger and cook 4-5 minutes until the onion begins to soften.  Add the garlic and cook for a minute or two and then add all the spices and tomato paste.  Cook the spices for 2-3 minutes until everything starts to smell toasty and fragrant.

Add the water or vegetable stock and stir well to combine.  In a small bowl add the peanut butter along with a few cups of the stock and mix well until smooth.  Add the peanut butter mixture to the pot along with the tomatoes and sweet potatoes.  Cook stirring occasionally for 10 minutes and then add the collard greens, continue to cook for another 10 – 15 minutes or until the potatoes are tender and the collards are wilted.  Taste and add more salt if desired.  Serve the soup with lime wedges and fresh cilantro.  You can also serve it with rice, quinoa or millet.

Day 15: African peanut soup 30 days, 30 dishes - Scaling Back

 

  • 9 Comments
  • Facebook
  • Twitter
  • Pinterest
  • Stumbleupon
  • Email
  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

    9 thoughts on “Day 15: african peanut soup

      1. Tina Post author

        Thanks Greta!

        It’s one of the few vegetarian soups that I can get both Ben and Nathan to eat. Hope the boys like it too!

        Reply
    1. Susan

      Hi,

      My husband recently retired, so we’ve decided to start trying some new recipes together. Made this soup tonight and loved it! We added the curry AND the other spices…we like things a little spicy. Also had quinoa which was great. Lastly, we thought your idea about cilantro, lime, and chopped peanuts made this dish divine!!!

      Thanks so much,
      Susan

      Reply
      1. Tina Post author

        Hi Susan,

        I’m so glad that you both liked it! I’m with you on the spicy front, it’s hard for me to make something too hot for my husband. I think it’s great that you are taking the time to cook together. I wish I could convince my husband to spend some time in the kitchen with me but I don’t think that will be happening anytime soon!

        Reply
      1. Tina Post author

        Hi Divya,

        I’m so glad that you liked it. I love the fact that most of the ingredients are things that you usually have on hand and in the pantry!

        Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *