This recipe came from reading about it somewhere online. I got really confused reading the list of ingredients, but one of my African coworkers calmed me down, promising it is a finger-licking good soup, and also provided me with ideas how to make it even better. I had to make it quarantine friendly as I am not allowed just to leave my house at any time, and even if I could, some ingredients are hard to get, so I improvised a little. And boy, I do not regret it.
YIELDS
6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 cups vegetable broth
- 2 cups water
- 1 medium red onion, chopped
- 1 thumb sized peeled and minced fresh ginger
- 3 cloves garlic, minced
- to taste salt, pepper
- 1 small bunch celery, sliced
- 2 large sweet potato, peeled and sliced
- 2 tbsp unsalted chunky peanut butter
- ½ cup tomato paste
- to taste chili sauce
- for serving (optional) rice
- 1 large tomato, diced
- 1 pinch cayenne pepper
- 1 tbsp GF soy sauce
- 1 pinch cinnamon powder
Directions
1. Combine the broth and water in a big pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 10 minutes.
2. In a mixing bowl, combine the peanut butter and tomato paste, then transfer it to the stock and mix well.
3. Add the celery, sweet potato and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired.
4. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts. I might end up on the crucifix for this but I really love to put my rice in the soup as this is super delicious.
Also by Imola: GF Vegan Cheeseburger Soup
Related: Peanut Kale Soup (from the China Study Cookbook)
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Photo: Imola Toth
