You’ll find that this delicious peanut soup is substantial as is, but can be made into a hearty main meal with the addition of shredded cooked chicken. If I happen to have leftover rice, I stir in a cup or two of that also. For a vegetarian version, substitute vegetable broth for the chicken broth.
To save time on this soup, I coarsely chop the vegetables in the food processor; they cook much faster when they are in smaller pieces. The soup can be made in about 30 minutes, which makes it suitable for a weeknight. However, it can also be made up to 3 days ahead and refrigerated.
West African Peanut Soup
12 Servings
1/4 cup butter
1 cup chopped celery
2 cups chopped onions
2 pounds yams, coarsely chopped (7-8 cups)
9 cups chicken broth
1 1/3 cups creamy peanut butter
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt, more or less to taste
1/2 cup chopped peanuts
Chopped fresh parsley
- Melt the butter in a large Dutch oven or soup pot.
- Add the celery, onions, and yams.
- Let the mixture cook over medium heat 5 minutes, stirring occasionally.
- Add the chicken broth and bring to a boil.
- Turn the soup down to a simmer and cook 15-20 minutes or until the vegetables are tender.
- Whisk in the peanut butter, cayenne pepper, black pepper, and salt.
- Transfer the mixture, in batches, to a food processor or blender and process until smooth.
- Pour the blended soup back into to the Dutch oven and bring to a boil over medium heat, stirring occasionally.
- Serve garnished with the chopped peanuts and parsley.
Amount Per Serving
Calories 365 Calories from Fat 200
Percent Total Calories From:
Fat 55% Protein 12% Carb. 33%
Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 6 g
Cholesterol 10 mg
Sodium 1494 mg
Total Carbohydrate 30 g
Dietary Fiber 2 g
Sugars 0 g
Protein 11 g
Vitamin A 112% Vitamin C 18% Calcium 0% Iron 8%
