Ingredients with Measurements:
- 1 cup groundnuts (peanuts), roasted and ground into a powder
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 1 cup coconut milk
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent, stirring occasionally.
2. Add the ground cumin, coriander, paprika, and salt to the pot. Stir to combine and cook for 1-2 minutes until fragrant.
3. Add the vegetable broth, diced tomatoes, and chickpeas to the pot. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
4. In a blender or food processor, blend the roasted groundnuts with 1 cup of water until smooth.
5. Add the groundnut mixture to the pot and stir to combine. Let simmer for an additional 10 minutes.
6. Add the coconut milk and lime juice to the pot. Stir to combine and let simmer for 5 minutes.
7. Serve the soup hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 345
Total fat: 25g
Saturated fat: 11g
Cholesterol: 0mg
Sodium: 1075mg
Total carbohydrates: 23g
Dietary fiber: 6g
Sugar: 6g
Protein: 10g
Substitutions for ingredients:
- Groundnuts can be substituted with almond flour or cashew flour.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Chickpeas can be substituted with black beans or kidney beans.
- Coconut milk can be substituted with heavy cream or half-and-half.
Variations:
- Add diced sweet potatoes or butternut squash for a heartier soup.
- Add diced chicken or shrimp for a protein boost.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- To roast the groundnuts, spread them out on a baking sheet and bake at 350°F for 10-15 minutes, stirring occasionally.
- To make the soup creamier, blend half of the chickpeas with the groundnut mixture before adding it to the pot.
- Adjust the amount of salt to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream or Greek yogurt on top.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve with a side of crusty bread or naan.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
- Steamed rice
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Groundnut soup is a popular dish in West Africa, particularly in Ghana and Nigeria. It is typically made with peanuts, vegetables, and spices.
Flavor profiles:
Creamy, nutty, savory
Serving suggestions:
Serve the soup hot with a side of crusty bread or naan.
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Region: West African