African-Style Peanut Soup

Ingredients

• • 1 tbsp coconut oil

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 1 tbsp fresh ginger, grated or minced

  • 1 Serrano chili, minced (more if desired)

  • 1 tsp smoked paprika

  • 1/2 tsp ground black pepper

  • 2 tsp ground coriander

  • 1 tsp ground cumin

  • 2 cups yams, cubed

  • 540 ml canned chickpeas, rinsed and drained

  • 2 tbsp tomato paste

  • 1 cup diced tomatoes (canned or fresh)

  • 4 cups vegetable broth or veggie chicken stock

  • 1 cup natural crunchy peanut butter

  • 1 1/2 tsp sea salt

  • 1/4 tsp red pepper flakes (more if desired)

  • 1 tbsp apple cider vinegar

  • 227 g fresh chopped spinach (or mix with baby kale)

Preparation

• 1. In a 4 L soup pot, sauté onion, garlic, ginger, and serrano pepper in coconut oil, over medium heat.

  2. Stir in paprika, black pepper, coriander, and cumin.  

  3. Cook until the onions start to soften, about 7 minutes.

  4. Add yams, chickpeas, tomato paste, diced tomatoes, broth, peanut butter, salt, and red pepper flakes, then stir.  

  5. Bring to a simmer, cover, and cook for 30 minutes, until yams are soft.

  6. Add apple cider vinegar, turn off heat, and stir in spinach.