African Peanut Soup
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:
- 2/3 cups unsalted roasted peanuts
- 1/2 cup chopped cilantro
Instructions
- 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, 1/4 cup at a time.
- Serve hot in bowls garnished with peanuts and cilantro.
Notes
* Recipe freezes well.
* To make this soup vegetarian, use vegetable stock.
* To make this soup vegetarian, use vegetable stock.
