African Peanut Soup
Made with familiar ingredients you likely have on hand, this unique soup is irresistibly rich, creamy and ready in only 30 minutes.
- 1 tablespoon extra-virgin olive oil
- 1½ tablespoons fresh ginger, grated
- 2 cloves garlic, minced
- 2 shallots, diced
- 3 cups sweet potatoes, peeled and diced (about 2 medium)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 28-ounce can diced tomatoes
- ½ cup natural creamy peanut butter (no salt, sugar or oil added)
- 5 cups no-added-salt vegetable broth
- ¼ cup quinoa, dry
- ½ teaspoon sea salt
- ½ cup fresh cilantro, chopped, for garnish
- ½ cup unsalted roasted peanuts, for garnish
- In a large pot, heat oil over medium heat. Add ginger, garlic and shallots, and sauté for 4 minutes or until soft and fragrant.
- Add sweet potato, cumin and coriander. Stir to combine. Add diced tomatoes and peanut butter, and stir until ingredients are evenly combined. Add broth and stir. Bring to boil, reduce heat to low and simmer 10 minutes.
- Add quinoa and simmer 15 minutes, or until sweet potatoes are very soft and quinoa is cooked. Add salt and stir to combine.
- If you prefer a creamy soup, use a blender or immersion blender to puree. Serve with cilantro and peanuts as garnish. Serves 8.
Serving size: 1 cup
CALORIES 286; TOTAL FAT 15g; SAT. FAT 3g; CHOL. 0mg; SODIUM 559mg; CARB. 31g; FIBER 5g; SUGARS 7g; PROTEIN 9g; POTASSIUM N/A; PHOSPHORUS N/A
Note: Nutrition information for potassium and phosphorus in no-salt-added vegetable broth not available.