Ingredients with Measurements:
- 2 cups of palm butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 4 cups of vegetable broth
- 1 can of chickpeas, drained and rinsed
- 1 can of diced tomatoes
- 1 cup of spinach leaves
- 1 lime, juiced
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the palm butter over medium heat until melted.
2. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent, about 5 minutes.
3. Add the cumin, coriander, paprika, salt, and black pepper. Stir to combine.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the chickpeas and diced tomatoes. Simmer for another 10 minutes.
7. Using a blender or immersion blender, blend the soup until smooth.
8. Return the soup to the pot and add the spinach leaves. Cook until the spinach is wilted, about 5 minutes.
9. Stir in the lime juice and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 25g
Protein: 8g
Fiber: 7g
Substitutions for ingredients:
- Palm butter can be substituted with peanut butter or almond butter.
- Vegetable broth can be substituted with chicken or beef broth.
- Chickpeas can be substituted with black beans or kidney beans.
- Spinach leaves can be substituted with kale or collard greens.
Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Add diced sweet potatoes or butternut squash for a sweeter soup.
- Add coconut milk for a creamier soup.
Tips and tricks:
- Be sure to stir the soup frequently to prevent burning.
- Adjust the seasoning to your taste.
- Garnish with chopped cilantro or green onions for added flavor.
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 bowls with a slice of lime on the side.
Garnishes:
Chopped cilantro or green onions
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
Roasted vegetables or a side salad.
Troubleshooting advice:
If the soup is too thick, add more vegetable broth to thin it out.
Food safety advice:
Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Palm butter soup is a traditional West African dish that is made with palm butter, vegetables, and spices.
Flavor profiles:
The soup has a rich, nutty flavor from the palm butter and a slightly spicy kick from the spices.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: West African