African Peanut Soup
Just when you thought you couldn’t love peanut butter anymore, there’s this. Come for the nutty flavor, stay for the ginger, garlic, and chile notes that make the whole thing sing.
Recipe - Roseville Liquor
African Peanut Soup
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon minced ginger
1 jalapeño, seeds and ribs removed, chopped
4 cloves garlic, minced
1/2 teaspoon pepper
2 teaspoon cumin
2 tablespoons tomato paste
1 can (14 oz) crushed tomatoes
4 cups vegetable stock
1 sweet potato, peeled and diced
1 can (15 oz) chickpeas, drained
1 cup Skippy Super Chunk Peanut Butter
4 cups chopped kale
1 teaspoon salt
Chopped Planters Dry Roasted peanuts
Cilantro, chopped
Directions
- In large saucepan over medium, heat oil. Add onions. Sauté 3–4 minutes, or until softened. Add ginger, jalapeño, and garlic. Cook 1 minute or until fragrant. Add pepper, cumin, and tomato paste. Cook 1–2 minutes until combined. A
- dd crushed tomatoes, stock, sweet potatoes, chickpeas, and peanut butter. Bring to boil. Lower heat. Simmer 15–20 minutes, or until sweet potatoes are tender. Stir in kale, then salt.
- Serve garnished with chopped peanuts and cilantro.
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- In large saucepan over medium, heat oil. Add onions. Sauté 3–4 minutes, or until softened. Add ginger, jalapeño, and garlic. Cook 1 minute or until fragrant. Add pepper, cumin, and tomato paste. Cook 1–2 minutes until combined. A
- dd crushed tomatoes, stock, sweet potatoes, chickpeas, and peanut butter. Bring to boil. Lower heat. Simmer 15–20 minutes, or until sweet potatoes are tender. Stir in kale, then salt.
- Serve garnished with chopped peanuts and cilantro.