Author: Nicole
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 celery stalks, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 jalapeño pepper, seeds and ribs removed and finely diced
- 3 medium garlic cloves, minced
- 2-1/2 teaspoons cumin
- 2 teaspoons ground ginger
- 2 teaspoons paprika
- 1-1/2 teaspoons ground coriander
- 2 14.5-ounce cans diced tomatoes (not drained)
- 3 cups chicken stock
- 1 cup natural creamy peanut butter
- 6 ounces unsweetened coconut milk
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
For Garnish:
- ⅔ cups unsalted roasted peanuts
- ½ cup chopped cilantro
- Heat olive oil in a Dutch oven or soup pot (at least 5 quarts and with a lid) over medium heat.
- Add onion, celery, red pepper, yellow pepper and jalapeño pepper and cover. Cook, stirring occasionally, for about 10 minutes or until vegetables are soft and onion is translucent. Uncover pot.
- Add garlic. Stir for 1 minute.
- Add cumin, ground ginger, paprika and ground coriander. Stir for 1 minute.
- Stir in tomatoes and chicken stock. Bring to a boil and cover pot. Reduce heat to low and simmer for 20 minutes.
- Stir in peanut butter, coconut milk, sea salt and freshly ground pepper. Simmer on low heat, uncovered, for 20 minutes, stirring occasionally.
- If soup is too thick add additional chicken stock, ¼ cup at a time.
- Serve hot in bowls garnished with peanuts and cilantro.
* Recipe freezes well.
* To make this soup vegetarian, use vegetable stock.
Recipe by Riegl Palate at https://www.rieglpalate.com/african-peanut-soup/
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