African Sweet Potato Peanut Soup

The other night, we made this tasty soup at the Convent in the form of a stew, with pieces of chicken thighs cooked into it, and chunks of sweet potato left intact. We loved the flavor so much that we thought we’d create our own recipe in a meatless rendition, something to relish during Lent. The result was wonderful! You can taste each subtle flavor: roasted peanuts, sweet potatoes, coriander, ginger, and tomato – a very odd collection! But when put together, a velvety and beautiful soup is born.

It’s very simple to throw together and with a little bread, cheese, and salad, you have a complete meal. Enjoy!

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African Sweet Potato Peanut Soup
SERVINGS
4-6people
CHANGE SERVING SIZE
people
COOK TIME
20-30minutes
PREP TIME
20minutes
READY IN
1hr

Ingredients

Instructions

  1. Over medium heat, sauté the leeks or onions in butter until soft and translucent. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
  2. Add the chicken broth, crushed tomatoes, peanut butter, peanuts and coriander and stir well to combine.

 

 

2 thoughts on “African Sweet Potato Peanut Soup

  1. This looks like a really tasty soup, and I can’t wait to try out this recipe. I’ve never tried African food before, so this will be a new experience for me. Hopefully I can find all the ingredients, so I can make it for dinner tomorrow night. Most of them shouldn’t be a problem, but sometimes it can be hard to get leeks around here. If I can’t find any, what would you suggest as a substitute?

    • Hi Kairi,

      Thanks so much for your note. I think the soup is fantastic, and very filling. I would suggest substituting a sweet onion or shallots in place of the leek. About 1/2 and onion to 1 leek or 3 shallots to a leek. We live near the water where our soil is sandy, so leeks grow very well here, and that’s why we often include them in our recipes. We hope you enjoy it – let us know how it turns out.
      God bless, The Gourmet Nuns

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