African Peanut Soup
File ID 63926684 | © Foodio | Dreamstime.com
Prep Time
30 minutes
Number of Servings
8
Recipe Source
The 30 Minute Vegan: Soup’s On! by Mark Reinfeld ($17.99, Da Capo Press, 2013)
Ingredients
- 3 cups low-sodium vegetable stock or water
- 2 (15-oz) cans unsweetened coconut milk
- 1 cup diced yellow onion
- 1⁄2 cup diced celery
- 4 large garlic cloves, pressed or minced
- 1 tsp seeded and diced hot chile pepper
- 4 cups chopped sweet potato (1⁄2-inch pieces)
- 1 1⁄2 cups chopped tomato (1⁄2-inch pieces), or 1 (14.5-ounce) can diced fire-roasted tomatoes
- 2 tsp sea salt, or to taste
- 1⁄4 tsp ground black pepper
- Pinch of cayenne pepper
- 1 Tbsp wheat-free tamari or other soy sauce (optional)
- 1 Tbsp Berbere spice mix*, optional
- 3⁄4 cup creamy or crunchy peanut butter
- 2 Tbsp finely chopped fresh cilantro
- 1⁄2 cup roasted unsalted peanuts, for garnish
Directions
- Place stock in a 3-quart pot over medium-high heat. Add all remaining ingredients, except peanut butter, cilantro, and peanuts, and cook for 15 minutes, stirring occasionally.
- Remove about 1 cup of liquid and place it into a small bowl. Add peanut butter and stir until creamy. Return mixture to pot, stir well, and cook for 5 minutes, stirring occasionally.
- Add cilantro, stir well, and garnish with peanuts before serving.
- Variations: You can sauté the onion, celery, and garlic in 1 tablespoon of oil before adding the vegetable stock. Replace the peanut butter with almond butter or other nut butter. For a lighter soup, replace one can of coconut milk with an equivalent amount of vegetable stock or water. Add 2 cups of chopped spinach, chard, or kale once the peanut butter is added.
Nutrition Info
With vegetable stock: 481 Calories, 12 g Protein, 0 mg Cholesterol, 27 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 5 g Fiber, 40 g Total fat (23 g sat), 723 mg Sodium, ★★★★★ Vitamin A, ★★★ Vitamin B3 (niacin), Vitamin B6, Magnesium, Phosphorus, ★★ Vitamin E, Iron, ★ Vitamin B1 (thiamine), Vitamin C, Folate, Potassium, Zinc
Contributor
Mark Reinfeld
Award-winning vegan chef Mark Reinfeld is the creator of Vegan Fusion, a platform for plant-based, vegetarian, raw, and gluten-free cooking classes and recipes.
Reinfeld is the author of seven books, including the bestselling 30-Minute Vegan series, and offers food counseling services for companies like Google, Whole Foods, and Bon Appétit Management.
He is the 2017 inductee into the Vegetarian Hall of Fame.
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