Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 sweet potato, peeled and chopped
- 1/2 cup creamy peanut butter
- 2 cups chopped kale
- Salt and pepper to taste
- Chopped peanuts and fresh cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the ginger, cumin, cinnamon, and cayenne pepper and cook for 1 minute, stirring constantly.
4. Add the vegetable broth, diced tomatoes, and sweet potato. Bring to a boil, then reduce heat and simmer for 20 minutes or until the sweet potato is tender.
5. Remove from heat and let cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the peanut butter until well combined.
8. Add the chopped kale and simmer for 5 minutes or until the kale is wilted.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped peanuts and fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 22g
Protein: 9g
Fiber: 5g
Sodium: 600mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use butternut squash instead of sweet potato.
- You can use almond butter or cashew butter instead of peanut butter.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add coconut milk for a creamier texture.
- Add diced bell pepper or carrots for extra vegetables.
Tips and tricks:
- Use a high-quality peanut butter for the best flavor.
- If the soup is too thick, add more broth or water to thin it out.
- If you don't have kale, you can use spinach or collard greens instead.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in bowls with a dollop of sour cream or Greek yogurt and a sprinkle of chopped peanuts and fresh cilantro.
Garnishes:
Chopped peanuts and fresh cilantro
Pairings:
- Serve with crusty bread or crackers.
- Pair with a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the sweet potato until tender to avoid any foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Peanut soup is a traditional dish in West African cuisine, where peanuts are a staple ingredient. It has since become popular in other parts of the world, including the United States.
Flavor profiles:
This soup is savory, slightly sweet, and nutty, with a hint of spice from the cayenne pepper.
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: West African