This soul-warming soup is a tantalizing fusion of flavours sure to ignite your tastebuds. The creamy nuttiness of peanut butter combined with the smoky allure of chipotle is paired beautifully in this vegetable-packed soup. Though far from fancy, the combination of these simple vegetables and basic spices are sure to wow your friends and family.
Freeze the fire
Pop leftover chipotle peppers in adobo sauce into freezer-safe containers or ice cube trays to spice up a future meal.
African Peanut Soup
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 medium onion, peeled and diced
- 2 garlic cloves, peeled and crushed
- 1 Tbsp (15 mL) peeled and grated fresh gingerroot
- 1 1/2 tsp (7 mL) ground cumin
- 1/2 tsp (2 mL) ground coriander
- 4 cups (1 L) diced butternut squash
- 1 cup (250 mL) peeled and diced carrots
- 5 cups (1.25 L) low-sodium vegetable or chicken stock
- 14 oz (400 mL) can crushed tomatoes
- 2 cups (250 mL) stem removed and chopped collard greens
- 1 chipotle pepper in adobo sauce, finely diced
- 1/2 cup (125 mL) natural peanut butter
Nutrition
Per serving:
- calories285
- protein13 g
- total fat13 g
- sat. fat2 g
- carbohydrates 32
- sugars9 g
- fibre8 g
- sodium231 mg
Directions
01
In large saucepan over medium heat, add olive oil and onion. Sauté for 5 minutes. Add in garlic, gingerroot, cumin, and coriander. Cook for 1 minute, or until spices become fragrant. Add in butternut squash, carrots, stock, tomatoes, collard greens, and chipotle pepper. Bring to a boil, then simmer until vegetables are soft, approximately 30 minutes. At this point, add in peanut butter and stir until combined.
02
Serve immediately.
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. Reach her at rawstylebychels@gmail.com
