African Peanut Soup

MelandBoysKitchen

Are you feeling a little adventurous…at least in the kitchen??

This African Peanut Soup is so unique and incredibly delicious! It feels like a {culinary} trip to somewhere exotic!  I have had a couple of African Peanut Soup recipes bookmarked for ages and was dying to try them but worried that my family might not share my enthusiasm.  Thankfully, feeling brave in the kitchen one day, I finally decided to make it and guess what?! We all loved it, including two sweet missionaries that joined us for dinner that evening!  This African Peanut Soup is packed with flavor from fire roasted tomatoes, diced jalepenos, sweet potatoes, and so creamy and smooth with the coconut milk and peanut butter!  Add in some kale for texture, color and all those awesome health benefits–and you have a fantastic and interesting dinner!

This recipe is vegetarian but the soup pictured in this post has some shredded rotisserie chicken added.  My boys usually prefer recipes with meat in them, but I like it just fine without. If you wanted to make it even more hearty, you could serve it over rice (which I have read is how they serve it in Africa).  I love the addition of cilantro on top, but according to my research, is not authentic to African Peanut Soup. My family said this soup reminded them of a really good curry (which we love!).  I have included directions to prepare it on the stove top, the Instant Pot and the Slow Cooker.  Any way you make this fabulous soup works great! And it freezes beautifully too!

Trust me when I tell you, this soup is so satisfying and fun!  I think your family and friends will love it!

African Peanut Stew

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Ingredients

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• 2 tablespoons olive oil
• half an onion, diced
• 1 jalapeño, minced
• 2 cloves garlic, minced
• 3 large sweet potatoes, peeled and cubed
• 1 14-ounce can fire roasted tomatoes
• 1 14-ounce can light coconut milk
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon curry and/or turmeric
• 1/2 cup chopped peanuts
• 1/4 cup peanut butter
• 1–2 cups kale, stems removed, chopped ** or spinach if you prefer

Garnish:

• chopped peanuts
• chopped cilantro

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Instructions

1. Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
2. Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
3. Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
4. Add peanut butter and kale (or if using spinach–only add right before serving). Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you want!

Instant Pot:

1. Cook everything except peanut butter and kale on high pressure for about 3 minutes. (Sometimes I reduce the liquid when I make it in the Instant Pot by a cup or so, and then just add more as needed when it’s all done. But that is optional – it should work fine either way.) Stir in the peanut butter and kale (or spinach) after cooking.

Slow Cooker:

1. Cook everything except peanut butter and kale (if using spinach, add right before serving) on low for 6 hours. Stir in the peanut butte

Notes: Don’t cook the sweet potatoes too long or they’ll fall apart on ya! Just cook until they pierce easily with a fork.

Recipe Source: Pinch of Yum  and Feasting not Fasting