Peanut Soup
Peanut soup? Yes, peanut soup. It’s a West African dish. If you like peanut sauce with your Thai food, then you’ll love African peanut soup! It’s got cumin, ginger, garlic, and cilantro all complementing the peanut butter goodness. I’m hardly the authority on African cuisine, but I love peanut butter, and I’ll take any excuse to eat it for breakfast, lunch, or dinner. We love serving this soup with rice or flatbread. We suggest you try our fabulous roasted garlic naan bread to go with your soup!
Ingredients
- 6 cups vegetable broth
- 1 tablespoon coconut oil
- 1 medium yellow onion, chopped
- 1 tablespoon fresh ginger, peeled and minced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- pinch cayenne of cayenne pepper
- 6 oz. tomato paste
- 16 oz can diced tomatoes
- 1 bunch kale, roughly chopped
- 1 cup peanut butter (chunky or smooth)
- 1 15 oz can chickpeas, drained and rinsed
- 1/4 cup chopped cilantro, plus extra cilantro leaves for garnish.
- ¼ cup chopped peanuts, for garnish
Directions
- In a large stockpot, heat the coconut oil over medium heat. Add the onion and sauté until soft. Add the ginger, garlic, and spices and cook and additional 30 minutes.
- Pour in the vegetable broth. Add the tomato paste and diced tomatoes, with their juice. Turn the heat up to a simmer, and let everything bubble for a few minutes.
- Reduce the heat. Add the peanut butter, and stir so that it completely melts into the soup. Add the kale and chickpeas, and cook for a few more minutes, until the kale is tender. Add the chopped cilantro.
- Serve warm, garnished with a sprinkling of cilantro leaves and chopped peanuts.
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!
