Name: West African Peanut Soup
Prep time: 10 min
Cook time: 40 min
Ingredients: 1 large red onion, diced; 2 tbsp coconut oil; 2 tbsp fresh ginger, grated; 2 serrano peppers, seeds removed, minced; 1 tbsp garlic, grated; 1 tbsp ground coriander; 2 tsp ground cumin; 1 tsp ground turmeric; 1 large sweet potato, cubed; 1 14.5 oz can roasted diced tomatoes; 1 qt. chicken broth; 1/2 cup peanut butter (I prefer chunky); 1/2 of a whole cooked rotisserie chicken, shredded; 1 cup coconut milk (about half a can); 2 bunches lacinto kale, stemmed and sliced into strips; 1 can garbanzo beans; 1 bunch fresh cilantro, finely chopped; 1-3 whole limes, juiced; 1 tbsp sriracha; salt and pepper

This West African Peanut Soup recipe is a keeper! Okay friends, I have a REALLY good recipe for you today. Worth the (how have I not posted in so long??) wait. It’s packed with protein, veggies, beans, mega amounts of flavor, and best of all… it’s not even complicated to make. I like to serve it with a side of rice or baked spaghetti squash, and often freeze some to enjoy later. This peanut soup recipe is a favorite that I’ve been making for years. I hope you love it!

First, let’s gather those ingredients:

Shredded chicken
Coconut milk
Peanut butter
Chickpeas
Diced tomatoes
Sweet potato
Red onion
Ginger
Kale
Limes
Other fresh & dried spices (so much flavor!)

Then, prep those veggies:

I like to have everything chopped before I get started. Since this peanut soup doesn’t take a lot of time, this makes the process a bit smoother. In order to not eat weird ginger strings, I always use a fine grater.

Then, get cooking!

Here are the main steps:

Sauté the onion and spices.
Add the cubed sweet potato and broth, then simmer for about 15 minutes.
Blend some of the soup (but leave some texture!)
Add beans, chicken, peanut butter, coconut milk, veggies, and simmer about 10 minutes.
Finish with cilantro, lime, s&p and taste for any adjustments.
Serve & enjoy!! <3

West African Peanut Soup

This soup is packed with chicken, veggies, chickpeas, mega amounts of flavor, and best of all… it’s not even complicated to make. I think it's best served with a side of rice or baked spaghetti squash, but it also goes well on its own.

Prep Time 10 minutes

Cook Time 40 minutes

Servings 8 people

Ingredients

1 large red onion, diced
2 tbsp coconut oil
2 tbsp fresh ginger, grated
2 serrano peppers, seeds removed, minced
1 tbsp garlic, grated
1 tbsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
1 large sweet potato, cubed
1 14.5 oz can roasted diced tomatoes
1 qt. chicken broth
1/2 cup peanut butter (I prefer chunky)
1/2 of a whole cooked rotisserie chicken, shredded
1 cup coconut milk (about half a can)
2 bunches lacinto kale, stemmed and sliced into strips
1 can garbanzo beans
1 bunch fresh cilantro, finely chopped
1-3 whole limes, juiced
1 tbsp sriracha
salt and pepper

Instructions

Heat a large pot over medium heat. Add coconut oil and onion, and sauté until the onion begins to soften and brown, about 8 minutes. Add ginger through turmeric, and cook about 1 minute until fragrant.
Add the cubed sweet potato, diced tomatoes with juice, and broth, and simmer covered for 15 minutes, until the potatoes are soft. Then blend most of the soup, being careful to still leave some chunks for texture. I like to do this with an immersion blender.
Add peanut butter through the garbanzo beans, stirring so that the coconut milk chunks melt, peanut butter begins to disperse, and kale starts to wilt. Simmer for about 10 minutes.
Finally add in cilantro, lime (save some to adjust the flavor at the end), salt, and pepper. Simmer for about 3 minutes, then adjust with additional lime juice, salt, or pepper as needed.
Serve with rice or baked spaghetti squash, and top with extra cilantro or sriracha if desired. Enjoy!