1/6 Photos of African Sweet Potato and Peanut Soup
Adapted from the Moosewood cookbook for West African Groundnut Stew. Wine or other fruit and vegetable juices (example, apricot or tomato) would also work as substitutes for the liquids. Thanks to Brooke the Cook in WI for putting this recipe in her best of 2008 cookbook!
My Private Note
Units: US | Metric
- 1/2 tablespoon peanut oil
- 1/2 cup onion, coarsely chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 teaspoons ground coriander
- 1/8 teaspoon cayenne pepper
- 3 cups cabbage, shredded
- 1 sweet potato, diced
- 1 eggplant, diced (optional)
- 1 (15 ounce) can chicken broth or 1 (15 ounce) can vegetable broth
- 1 (15 1/2 ounce) can diced tomatoes
- 1 (5 1/2 ounce) can apple juice
- 1/4 teaspoon salt
- 2 1/2 tablespoons peanut butter
- 1/2 lemon, juice of
- coconut (optional)
- 1Heat oil over medium high heat and add onions. Saute for a few minutes, until starting to show a little color.
- 2Add garlic and ginger, and sauté a few more minutes. Stir in spices. Add cabbage, sweet potato, eggplant (if using), broth, tomatoes, apple juice, and salt.
- 3Cover and bring to a boil. Simmer, mostly covered, for 15 minutes, stirring occasionally.
- 4Check sweet potatoes for doneness. Turn off heat, stir in peanut butter until melts, then add lemon juice to combine.
- 5Serve topped with cilantro, parsley, and peanuts.
Browse Our Top Clear Soup Recipes
Nutritional Facts for African Sweet Potato and Peanut Soup
Serving Size: 1 (513 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 250.4
- Calories from Fat 95
- Total Fat 10.6 g
- Saturated Fat 2.1 g
- Cholesterol 0.0 mg
- Sodium 769.6 mg
- Total Carbohydrate 32.7 g
- Dietary Fiber 6.8 g
- Sugars 16.2 g
- Protein 10.0 g