This creamy soup has a wonderful blend of vegetables, tomatoes and peanut butter. Yes…crunchy peanut butter.
After some research, I found out that the soup originates back to Africa and is very popular in the West Indies and the Caribbean. It can be made a variety of ways, but the peanuts give a tasty crunchy texture to the soup. It can be pureed or served with firm vegetables…which is the way I like it!
1 sweet potato or yam
2 medium-sized potatoes
1/2 green pepper
4 cloves garlic
2 celery stalks
2-3 small sweet red or yellow peppers
1/2 cup crunchy peanut butter
1 28 oz can diced or whole tomatoes
1 can of corn
pinch of red pepper flakes
1/4 tsp cayenne pepper
1/2 tsp thyme
1 tsp chopped basil
1/4 tsp cummin
1 tsp parsley
2 tbsp olive oil
2 chicken cubes
1 beef cube
black pepper to taste – salt is unecessary
5 – 6 cups water
* Optional * 1 tblsp coconut powder or 1/4 cup coconut milk
Dice the onion, garlic, green pepper and one celery stalk. Add olive oil to the soup pot and saute the vegetables till translucent. Add 1/2 of the water and the tomatoes to the pot along with the oxo cubes to made the soup broth.
Chop all the vegetables and set aside. Chop up half of the potatoes and sweet potatoes smaller and add to the broth. ( This will add to the soup texture but will leave the other vegetables to add later ).
Cook soup for approximately 20 minutes then add the peanut butter, spices, and the rest of the vegetables, corn and other ingredients along with the remainder of the water.
Continue to cook soup for another 30 – 45 minutes stirring occasionally and testing the soup for the desired texture. ( If you like your soup thicker you can cook it longer so that the vegetables cook into the soup. I personally like firm vegetables in my soup. Add pepper to taste.
Serve soup with rolls or a crisp baquette.