West African Peanut Butter Soup

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West African Peanut Butter Soup is a tasty meal that’s easy to make. It combines sweet potatoes, leafy greens, and warm spices. This soup takes just 50 minutes to prepare and cook, serving 6 people with 390 calories per serving.

You’ll love the rich, creamy texture from the peanut butter. The recipe is flexible too. You can use chicken or vegetable broth, and swap in different greens like collards or kale. Top it with roasted peanuts and cilantro for extra crunch and flavor.

Exact Ingredients List

Here’s what you’ll need to make this tasty West African peanut butter soup:

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper (optional)
• 1 tablespoon tomato paste
• 1 (14 ounce) can diced tomatoes
• 6 cups vegetable or chicken broth
• 1 cup creamy peanut butter
• 2 sweet potatoes, peeled and cubed
• 4 cups collard greens or kale, stems removed and leaves chopped
• Salt and pepper to taste

For garnish:

• Roasted peanuts
• Fresh cilantro

You can adjust the amount of cayenne pepper to make the soup milder or spicier. Feel free to swap the collard greens for kale if you prefer. Remember to have some crusty bread on hand for dipping!

Instructions

Heat olive oil in a large pot over medium heat. Add onion and pepper. Cook for 5 minutes until soft.

Stir in garlic, ginger, cumin, cayenne, and tomato paste. Cook for 1-2 minutes, stirring often.

Pour in diced tomatoes, 5 cups of broth, and peanut butter. Mix well. Add sweet potato cubes.

Bring soup to a boil. Lower heat and simmer for 15 minutes until potatoes are tender.

You can use an immersion blender to puree some or all of the soup if you like.

Add collard greens and cook 5 more minutes until wilted but still bright green. Add more broth if needed to thin the soup.

Taste and add salt and pepper as needed. Serve hot with bread, roasted peanuts, and cilantro on top.

Possible Substitutes List & Recipe Variations

You can easily adapt this West African peanut butter soup to suit your tastes or use what’s in your pantry. Here are some substitutions and variations to try:

Protein options:

• Chickpeas or lentils (for a vegetarian version)
• Chicken breast or thighs (diced and cooked with the vegetables)
• Tofu cubes (added near the end of cooking)

Vegetable swaps:

• Butternut squash instead of sweet potatoes
• Spinach or Swiss chard in place of collard greens
• Carrots for extra sweetness and color

Nut butter alternatives:

• Almond butter for a milder flavor
• Sunflower seed butter if you have nut allergies

You can adjust the spiciness by adding more or less cayenne pepper. For a smoky twist, try adding a teaspoon of smoked paprika.

To make it creamier, stir in some coconut milk near the end of cooking. For a thinner soup, simply add more broth.

Serve your soup with rice or quinoa to make it more filling. You can also top it with a dollop of Greek yogurt or a squeeze of lime juice for extra tang.

Tips, Tricks & Storing

Make this soup your own! Try swapping sweet potatoes for butternut squash or yams. You can also use different greens like spinach or Swiss chard.

For a thicker soup, blend half the mixture before adding the greens. This creates a creamy base while keeping some texture.

Pressed for time? Use pre-cut sweet potatoes and bagged chopped greens to speed up prep.

Store leftover soup in an airtight container in the fridge for up to 4 days. The flavors get even better over time!

To freeze, let the soup cool completely. Pour into freezer-safe containers, leaving room for expansion. It will keep for up to 3 months.

When reheating, add a splash of broth or water if the soup is too thick. Warm gently on the stove or in the microwave, stirring occasionally.

Serving tip: Set out bowls of toppings like chopped peanuts, cilantro, and hot sauce. Let everyone customize their soup!