West African Peanut Soup
Take your tastebuds on a world-class journey with this dairy-free, gluten-free vegan soup. This recipe is a snap to put together, freezes well and reheats beautifully. Serve over steamed brown rice, if you like. This recipe makes 4 servings.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
6 cups vegetable stock
1 medium red onion, chopped
1/2 jalapeño pepper, seeds removed and minced
2 tablespoons grated fresh ginger
4 cloves garlic, minced
1 bunch spinach, washed, stems removed and roughly chopped
3/4 cup peanut butter (chunky or smooth)
1/2 cup tomato paste
1 tablespoon vegetable or peanut oil
Salt and pepper, to taste
1 medium red onion, chopped
1/2 jalapeño pepper, seeds removed and minced
2 tablespoons grated fresh ginger
4 cloves garlic, minced
1 bunch spinach, washed, stems removed and roughly chopped
3/4 cup peanut butter (chunky or smooth)
1/2 cup tomato paste
1 tablespoon vegetable or peanut oil
Salt and pepper, to taste
Directions
Heat oil in a Dutch oven or large stock pot to medium. Add onions and cook for 5 minutes, until the onions become translucent; add tomato paste, garlic, jalapeño and ginger; stir and cook for two minutes more. Add stock and peanut butter; stir to combine. Reduce heat to low, cover and simmer for about 15 minutes. Add spinach and cook for another 5 minutes. Garnish with peanuts before serving.
Looking for inspiration? Try these recipes:
Whiskey Bacon BBQ Baby Back Ribs
Easy Chicken Salad with Dried Cherries
Caramelized Shallot Mashed Potatoes
