West African Peanut Soup
Soups are a favorite dish when cold and rainy weather rolls around. This hearty and delicious dish will warm you up and keep your belly full all week.
This recipe originally featured in Dining with Friends. “Called ‘groundnut stew’ in Africa, this dish has found popularity throughout North America. Peanut soup is still served at George Washington’s Mount Vernon home and Colonial Williamsburg, Virginia.” -Animals of Friends
Ingredients
1 tbps oil
1 large onion
2 stalks celery, diced
1 large carrot, sliced
1 large cubed sweet potato
1/4 tsp cayenne, salt& pepper
6 cups veggie stock OR 6 cups water& 2 boullion cubes
2 cups tomato juice
1 cup smooth peanut butter
1 cup chopped scallion (mostly white parts)
Large skillet/soup pot
Blender
Preparation
1. Start by chopping the onion and celery. Heat the oil on med heat in a large skillet. Add the onion, celery, cayenne, salt and pepper. Sauté until softened (About 5 min).
2. While waiting on these to cook, chop the carrot and sweet potato. Add the carrot, sweet potato, and either prepared veggie broth OR water and boullion cubes to the pot. Cover, and turn heat to high until boiling. Stir and reduce heat to low. Cook until vegetables are tender (about 5 min).
3. Allow soup to cool slightly. Chop the scallion while you wait. Pureé soup in a blender in batches.
4. Return to pot and stir in peanut butter and tomato juice. Heat until all ingredients are combined. Garnish with Scallions.
A printable 3x5 recipe card can be downloaded here!
