Wednesday, March 23, 2011

African Peanut Soup

Ahhh... my worst fear has come upon us... more snow. I woke up this morning in utter dismay, cringing at the sight of the newfound four, five, six, or more inches of snow that was covering the ground, with even more coming down. Just yesterday, my son shrieked in excitement that he could see almost all the grass. I agreed excitedly back at him. But alas, today is proof that we just can't seem to escape the fate of the snowy month of March.

I was hoping to be able to start posting some fresh spring recipes by now. But no. We're back in the land of warm, comfort food. Which brings me to this recipe.

African Peanut Soup. I'd seen recipes for this here and there along my recipe hunting escapades. The pairing of peanut butter and tomatoes in a thick and hearty, almost stew-like dish has always intrigued me. I'd never tried making a soup like this though, as I'm not the biggest of peanut butter fans (I prefer a creamy almond butter to peanut butter anyday). But I just so happened to pick up a jar of organic creamy peanut butter from my coop a few days ago and, in a moment of creativity, decided to try my hand at my own version of African Peanut Soup.

What a hit! Rich, creamy, satisfying, with hearty chunks of vegetables and chicken in every bite. This is definitely one recipe I'll be making again and again (just hopefully not until next winter- fingers crossed!).

African Peanut Soup

1 tablespoon coconut oil
1 medium yellow onion
1 sweet potato
2 cloves garlic
1 tablespoon minced ginger
2 14 oz. (or 1 28 oz.) can diced tomatoes
1/4 cup creamy peanut butter
1/2 - 1 cup chicken stock
1 pound cooked chicken breast
1 tablespoon oregano
1 tablespoon chile powder
salt, pepper
2 tablespoons chopped jalepeno

Heat oil in a large soup pot or dutch oven over medium heat.

Chop onion and sweet potato, and mince garlic. When oil is hot, add to pan along with ginger. Cook for 3-4 minutes, stirring with a wooden spoon.

Meanwhile, place one can chopped tomatoes and peanut butter into a blender and blend until smooth. Add to pot along with remaining can of tomatoes and chicken stock (start by adding 1/2 cup of stock and add more gradually if you prefer a thinner soup).

Add chicken and seasonings, salt and pepper to taste, and stir soup to combine all ingredients.

Bring soup to a boil, then reduce heat and simmer 15-20 minutes, until sweet potatoes are soft.

Add jalapenos and stir once more.

Serves 4-6.

This recipe is a part of Gluten Free Wednesdays at the Gluten Free Homemaker...


  1. I would just love to try this, but my husband cannot eat peanuts. I bet it's great. Thanks for participating in Gluten-Free Wednesdays!

  2. The soup looks fab! Looks perfect for these wet Seattle days! I must give that a try!