Soup Club Special: African Peanut SoupPosted: March 2, 2013
At work we have a soup club. And by telling you this, I have broken the first rule of soup club, which is: “Don’t talk about soup club”. When my turn to make soup for my coworkers rolled around, I decided to come back to a soup I remember making a while ago with my friend Lisa and we couldn’t stop talking about how delicious it was. African Peanut Soup. Despite all of the stress of making soup for a large group, which included burnt yams, spilled jars and panicked cursing; I managed to make a delicious and hearty soup that was a soup club hit! Photo courtesy of Robyn-thanks!
Here’s how to make it:
African Peanut Soup (adapted from Once Upon a Cutting Board)
1 large sweet potato (cut into bite sized cubes)
2 tbsp olive oil
pinch of cinnamon
salt and pepper
1 sweet onion (diced)
1 clove garlic (minced)
1 tsp fresh ginger (minced)
1/2 tsp red chilli flakes
1/2 tsp allspice (or 1/4 tsp cinnamon, and 1/8 tsp each ground cloves and nutmeg)
1 1/2 cups of strained/crushed tomatoes
1 1/2 cups vegetable stock
1/3 cup of peanut butter (I used crunchy, but smooth will work too)
chopped fresh cilantro and roasted unsalted peanuts for garnish
1. Preheat oven to 400F. Peel and chop yam into bite sized chunks and toss with 1 tbsp olive oil, cinnamon and salt and pepper. Spread out on a baking sheet and bake for 20-30 minutes or until yam pieces are tender.
2. Heat 1 tbsp olive oil in a soup pot and add diced onions. Saute until onions are soft, for about 5 minutes. Next, add the garlic, ginger and spices. Stir in the crushed tomatoes, reduce heat and allow mixture to simmer for 10 minutes.
3. Add the vegetable stock, peanut butter, and yams to the soup and simmer for another 10 minutes.
4. Remove from heat and if you have one, use an immersion blender to blend the soup well. You can also transfer the soup to a blender to puree. If you wish to have a chunky soup, hold back some of the roasted yams and add to the soup after it has been pureed. Season to taste with salt and pepper. Serve with fresh cilantro and roasted peanuts on top.