West African Peanut Soup
Prep: 15 minutes
Cook: 30 minutes • Serves: 6
1 medium yellow onion, chopped
2 tablespoons tomato paste
2 teaspoons fresh grated ginger
2 medium sweet potatoes, peeled and chopped
6 cups unsalted vegetable stock
3/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
2 cups loosely packed baby spinach
1 cup natural peanut butter
Shredded skinless rotisserie chicken breast, cilantro leaves and/or roasted unsalted peanuts for garnish (optional)
1. In large saucepot, heat oil over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add tomato paste and ginger; cook 2 minutes, stirring occasionally. Stir in potatoes, stock, salt and pepper; heat to a simmer. Reduce heat to low; cover and cook 20 minutes or until potatoes are tender. Stir in spinach and peanut butter; cook 2 minutes or until spinach is wilted, stirring occasionally. Makes about 9 cups.
2. Serve soup topped with chicken, cilantro and peanuts, if desired.
Approximate nutritional values per serving (1-1/2 cups):
365 Calories, 24g Fat (4g Saturated), 0mg Cholesterol, 543mg Sodium,
21g Carbohydrates, 5g Fiber, 6g Sugars, 0g Added Sugars, 11g Protein
Dietitian’s Dish Tip:
If you want to make extra soup to freeze for later, cool it to room temperature after cooking, portion it out, then store it in freezer-friendly containers for easy reheating.
