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The Foodist: African Peanut and Sweet Potato Soup

Jim Bruner | Mezzacello African Peanut and Sweet Potato Soup on a cold winter afternoon.


The Foodist: African Peanut and Sweet Potato Soup is one of my favorite of Rick’s winter soups. Thick, rich, hearty and delicious. A few simple ingredients make a delightful – and filling – dinner!

INGREDIENTS:

  • Chicken- boneless cubed
  • 1 large onion chopped
  • 4 Cloves of garlic
  • 2 tbsp oil
  • 1 tbsp mild curry (can use cumin)
  • 2 boxes of Chicken Broth
  • 4-6 large sweet potatoes peeled and cubed
  • 2-3 cans diced tomatoes
  • 1 can tomato paste
  • 1 Jar extra crunchy peanut butter
  • Couple tbsp of Cilantro Soup Base
    • Or you can make your own!

DIRECTIONS:

  1. In a large pot add the chicken, onion, garlic, oil, and curry. Let the chicken get white.
  2. Add the chicken broth and heat to boil.
  3. Put in the potatoes- boil until soft.
  4. Add diced tomatoes and tomato paste when the potatoes are soft (can turn the heat down some) and add the jar of peanut butter.
  5. If you feel that the peanut butter is too thick or overpowers the soup, just add water or more broth.
  6. I like to garnish with cilantro. No such thing as too much cilantro.
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