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.
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
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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.
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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.
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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.
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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.
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Serve with rice or baked spaghetti squash, and top with extra cilantro or sriracha if desired. Enjoy!
Recipe Notes
I adapted this recipe from https://feastingnotfasting.com/african-peanut-soup/.