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Recipe

Spicy West African Peanut Soup

By Ronne Day April/May 2019 Issue

Servings: 4 to 6

This hearty vegetarian soup boasts a rich, creamy broth highlighted by floral ginger, earthy peanuts, and spicy chiles.

Ingredients

  • 1/4 cup peanut oil
  • 1 Tbs. coriander seeds
  • 1 Tbs. ground cumin
  • 1 Tbs. ground turmeric
  • 1 tsp. fenugreek seeds
  • 1 large yellow onion, thinly sliced
  • 2 Tbs. finely chopped fresh ginger
  • 2 serrano chiles, seeds removed, finely chopped (about 2 Tbs.)
  • 6 cups vegetable stock
  • 1 15-oz. can cherry tomatoes
  • 3 Tbs. tomato paste
  • 6 cloves, tied in cheesecloth
  • Kosher salt and freshly ground black pepper
  • 1 cup creamy natural peanut butter
  • 1-1/2 lb. Yukon Gold potatoes, peeled and cut into medium dice
  • 8 oz. lacinato kale, ribs removed, sliced into 1/4-inch ribbons
  • 1 fresh red chile, such as Thai bird, very thinly sliced (about 1 tsp.)
  • Salted roasted peanuts, chopped, for serving
  • Lime wedges, for serving

Nutritional Information

  • Calories (kcal) : 540
  • Fat Calories (kcal): 290
  • Fat (g): 33
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 420
  • Carbohydrates (g): 45
  • Fiber (g): 10
  • Sugar (g): 9
  • Protein (g): 15

Preparation

  • In a large Dutch oven or other heavy-duty pot, heat the oil over medium-high heat until shimmering. Add the coriander, cumin, turmeric, and fenugreek, and cook, stirring often, until aromatic, about 1 minute. Add the onion, ginger, and serranos, and continue to cook, stirring occasionally, until the onion is soft and translucent, about 4 minutes. Add the stock, stirring to scrape up the brown bits on the bottom of the pot. Add the tomatoes, tomato paste, cloves, 1 tsp. salt, and 1/2 tsp. pepper. Bring to a boil, and then lower the heat to medium and cook for about 5 minutes.
  • Stir in the peanut butter, and then add the potatoes. Return to a boil; cook for 5 minutes. Add the kale and red chile, and continue to cook for about 1 minute, until the kale is just tender. Remove the cloves. Serve garnished with the chopped peanuts and lime wedges.
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Reviews (7 reviews)

  • gbickett22 | 04/17/2019

    Made this tonight and it was amazing. I didn’t add the red chili at the end because some of my guests don’t care for the heat but I thought it could have used a little more than the 2 Serrano’s brought. It was suggested to remember this recipe for the fall when the days are starting to get brisk.

  • pikpik | 04/15/2019

    We loved this soup! Next time I will leave out the potatoes and add chicken making it very keto friendly.

  • leedo | 04/02/2019

    Delicious and doesn't take long to make. Used only 1 Tbs. of oil and left out the potatoes.

  • User avater
    RaffRaff | 03/29/2019

    Wonderful soup! Definitely a keeper!

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