African Peanut Soup
Author: Nicole
Ingredients
  • 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
Instructions
  1. Heat olive oil in a Dutch oven or soup pot (at least 5 quarts and with a lid) over medium heat.
  2. 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.
  3. Add garlic. Stir for 1 minute.
  4. Add cumin, ground ginger, paprika and ground coriander. Stir for 1 minute.
  5. Stir in tomatoes and chicken stock. Bring to a boil and cover pot. Reduce heat to low and simmer for 20 minutes.
  6. Stir in peanut butter, coconut milk, sea salt and freshly ground pepper. Simmer on low heat, uncovered, for 20 minutes, stirring occasionally.
  7. If soup is too thick add additional chicken stock, ¼ cup at a time.
  8. Serve hot in bowls garnished with peanuts and cilantro.
Notes
* Recipe freezes well.
* To make this soup vegetarian, use vegetable stock.
Recipe by Riegl Palate at https://www.rieglpalate.com/african-peanut-soup/