Ingredients with Measurements:
- 1 cup groundnuts (peanuts), roasted and ground into a paste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 4 cups vegetable broth
- 2 cups chopped vegetables (carrots, sweet potatoes, bell peppers, etc.)
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts (optional)
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, ginger, paprika, cumin, coriander, turmeric, and salt. Cook for 1-2 minutes until fragrant.
3. Add the groundnut paste and stir to combine with the spices and onions. Cook for 2-3 minutes.
4. Gradually pour in the vegetable broth, stirring constantly to prevent lumps from forming. Add the chopped vegetables, diced tomatoes, and chickpeas.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the vegetables are tender.
6. Stir in the chopped cilantro and adjust the seasoning to taste.
7. Serve hot, garnished with chopped peanuts if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Protein: 14g
Carbohydrates: 36g
Fiber: 9g
Sugar: 9g
Sodium: 1200mg
Substitutions for ingredients:
- Groundnuts can be substituted with peanut butter, almond butter, or cashew butter.
- Vegetable broth can be substituted with chicken or beef broth.
- Any combination of vegetables can be used, depending on personal preference and availability.
Variations:
- Add cooked rice or quinoa to make the soup more filling.
- Use coconut milk instead of vegetable broth for a creamier soup.
- Add diced tofu or tempeh for extra protein.
Tips and tricks:
- To make the groundnut paste, roast the peanuts in the oven at 350°F for 10-15 minutes until golden brown. Let them cool, then grind them in a blender or food processor until smooth.
- If the soup is too thick, add more vegetable broth or water to thin it out.
- Adjust the seasoning to taste, adding more salt or spices as needed.
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, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped peanuts and cilantro.
Garnishes:
Chopped peanuts and cilantro
Pairings:
- Serve with crusty bread or naan for dipping.
- Pair with a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables
- Steamed rice or quinoa
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 reduce and thicken.
Food safety advice:
- Make sure to cook the vegetables until they are tender to avoid any risk of foodborne illness.
- 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 or groundnuts, which are a staple crop in the region.
Flavor profiles:
The soup has a rich and nutty flavor, with a hint of sweetness from the vegetables and tomatoes. The spices add warmth and depth to the dish.
Serving suggestions:
Serve the soup as a main course for lunch or dinner, accompanied by bread or a side salad.
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Region: West African