This soup is pure heaven! It’s creamy, light and has a little ‘kick’ to it! When you take a look at the ingredient list, you’ll probably notice that you have all the all the items handy already!
This soup doesn’t take very long to make and the taste really intensifies the day after. Although I don’t like overly spicy foods, I use Sriracha Sauce alot because a little squirt does the trick and it’s easy to adjust the seasonings to your own taste. Another thing, if you don’t have kale or spinach but have everything else and want to make the soup now, don’t worry it will still taste yummy without it!
Here’s another idea: If you have plain cooked quinoa or leftover rice, you can put some in your soup bowl too! Soups are the type of foods that are versatile and you don’t have to follow any set rules:)
Angela Liddon is one of my favorite cookbook authors (Oh She Glows). I take my inspiration from some of her recipes and this soup is so satisfying (did I mention how delicious it is?) that you may find yourself making it every week. And would that be so bad? NO!
I’d love to hear from you ! Have you ever used peanut butter in a soup before?
Please feel free to share your ideas and tips in the comments below:)
Soul Soothing African Peanut Stew
- 1 tbs. extra virgin olive oil
- 1 medium Vidalia onion, diced
- 3 cloves garlic, minced
- 1 red pepper, diced
- 1 medium sweet potato, peeled and diced into bite size pieces
- 1 – 28 oz. can San Marzano tomatoes (broken up when put in the stockpot) or diced, with the juice
- Sea salt and freshly ground black pepper, to taste
- 1/3 cup peanut butter
- 4 cups vegetable broth
- 1 1/2 tsp. chili powder
- 1/4 tsp. cayenne pepper (optional)
- 1 tbs. Sriracha Sauce (or you could use a ‘squirt’ with the other spices or alone, completely up to you! )
- 1 – 15 oz. can chickpeas, drained and rinsed
- 2 handfuls baby spinach or kale (destemmed)
- cilantro or parsley, for garnish (optional)
- Roasted peanuts, for serving
- In a large saucepan, heat oil over medium heat. Add the onion and garlic and sauté for 5 minutes, or until the onion is translucent
- Add bell pepper, sweet potato and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more.
- In a medium bowl, whisk together the peanut butter with 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups of vegetable broth, chili powder and Sriracha sauce or cayenne, if desired.
- Cover the pan and reduce heat to medium-low. Simmer for 30 minutes or until the sweet potato is fork – tender.
- Stir in the chickpeas and spinach and cook until spinach is wilted, another 15 minutes. Season with salt and pepper to taste.
- Ladle into bowls and garnish with cilantro/parsley and peanuts.