Barley Free Vegan African Peanut Soup
Total time55 min
Prep time15 min
Cook time40 min
4.5(24)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 lb sweet potato (about 1 large), peeled and cut into ¾-inch cubes
- 4 cups vegetable broth
- ¾ cup natural peanut butter (smooth)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups baby spinach, loosely packed
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice
- salt and pepper, to taste
For serving
- 2 tbsp roasted peanuts, roughly chopped (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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