Nothing better than a warm cup of soup in winter. And if you are a peanut butter lover like us, you are in for a treat! This West African Peanut Soup is a simple plant-based soup, loaded with veggies and peanut butter. Go on try them now!
2 Tbsp Olive Oil
1 Chopped Medium Red Onion
1 Peeled And Diced Medium Sweet Potato
1 Seeded And Finely Chopped Jalapeño Pepper
2 Tbsp Minced Fresh Ginger
4 Minced Garlic Cloves
4 Cups Vegetable Broth
2 Cups Water
3/4 Cup Tomato Paste
2 Cups Finely Chopped Kale Leaves
400g Chickpeas, Drained And Rinsed
1/4 Cup Roasted Peanuts Roughly Chopped
1/2 Cup Cilantro Leaves Roughly Chopped
Hot Sauce To Taste
1. Cut all your veggies and keep your ingredients ready before you start.
2. Heat olive oil in a soup pot over medium heat. Add onion, sweet potato, and jalapeno. Cook while stirring frequently until the onions turn translucent and the sweet potato is tender. Add ginger and garlic, and cook for another minute or two. Season with a tsp of salt.
3. Pour veg broth and water, and simmer on low heat for 10 minutes.
4. Meanwhile, add peanut butter and tomato paste in a heat-proof bowl. Transfer a couple of cups of hot broth to the bowl and whisk until fully combined, it should be runny. Pour into the soup and mix thoroughly.
5. Add kale and chickpeas in, and continue cooking until soup is nice and thick, and kale is wilted, for about 15-20 minutes.
6. Season the soup with hot sauce/Sriracha to taste, add more salt if needed. Serve with lots of chopped peanuts and cilantro leaves. Enjoy!