African Peanut Soup Recipe Vegetarian

Vegetarian African Peanut Soup with Sweet Potatoes

WebNov 9, 2021 · In a 4 quart soup pot, heat the peanut oil. Add the onion, garlic, ginger, and diced sweet potatoes. Sauté over medium heat until …

Rating: 4.5/5(2)
1. In a 4 quart soup pot, heat the peanut oil. Add the onion, garlic, ginger, and diced sweet potatoes. Sauté over medium heat until soft, 5-7 min.
2. Add the broth, tomatoes with juice, peanut butter, tomato paste, and cayenne. Stir to combine and bring the mixture to a simmer.
3. Simmer the soup, covered, over medium-low heat for 10 min.
4. Using a potato masher, roughly mash the soup to break up the potatoes. (You are still looking to have some chunks, so a coarse mash is all you need.)

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Spicy West African Peanut Soup Recipe (Vegan

WebOct 5, 2018 · Instructions. Warm the oil in a large pot. When shimmering, add the onion, garlic, ginger, and chilis with a pinch of salt, and cook on …

1. Warm the oil in a large pot. When shimmering, add the onion, garlic, ginger, and chilis with a pinch of salt, and cook on medium heat until softened, about 5 minutes. Add the paprika, coriander, and pepper, and stir. Cook for about 60 seconds until fragrant.
2. Add the cubed sweet potato, tomatoes and tomato paste, and cook for about 5 minutes, stirring occasionally, or until the tomatoes are starting to break down and release their juices.
3. Add the broth and peanut butter, stir well, and bring to a boil. Reduce heat to a simmer and add the bay leaves, rosemary and thyme sprigs, and collard greens. Partially cover and cook for about 20 minutes, stirring occasionally, until the collards are tender and the sweet potato is soft. Stir in half of the vinegar.
4. Remove the bay leaves and fresh herb sprigs. Season to taste with salt (this dish generally needs a lot) and pepper, and add the rest of the vinegar if more acidity is needed. Serve with chopped fresh cilantro or parsley, and accompanying starch of choice such as potatoes or rice.

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One Pot African Peanut Soup A Saucy Kitchen

WebMar 24, 2019 · In a large cooking pot warm the oil on a medium heat. Once warm, add the chopped onion, ginger and garlic and sauté for about 5 …

1. In a large cooking pot warm the oil on a medium heat. Once warm, add the chopped onion, ginger and garlic and sauté for about 5 minutes.
2. Stir in the cumin, chili flakes and salt and cook 1 minute. Add the sweet potatoes, tomato paste and peanut butter. Finally, add in the vegetable stock. Mix until the stock dissolves the tomato paste and peanut mixture.
3. Turn the heat up, cover the pot and bring to a boil. Once boiled remove lid and reduce the heat to a simmer. Let simmer about 15 minutes or until the sweet potatoes are soft and tender. Use the back of wooden spoon to mash up about half the potatoes to thicken the soup.
4. Add the collard greens, turn up the heat and boil uncovered for 5 minutes. Taste and season with more salt if needed. Serve with a side of rice, top with fresh cilantro and chopped peanuts if desired and enjoy!

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