I am so glad I finally tried this soup! Wow! I love a dish with lots of textures and various features. This has the crunch of peanuts, then a different texture with the kidney beans, and mouthfuls of melting, smooth sweet potato, plus a spicy liquid, and lovely green stuff in between! I have adapted this recipe from Show Me Vegan, who adapted it from someone else! NB. I have only made this recipe once, so please feel free to leave some feedback, if you try it!
African Peanut Soup with Red Beans
- 1/2 cup dry roasted peanuts
- 2 tablespoons oil
- 1/2 medium onion, chopped
- 2 cloves garlic, crushed
- 2 tablespoons fresh ginger, finely chopped
- 1/4 to 1/2 tsp cayenne (Warning: cayenne can be quite hot, so use sparingly and add more if you like it spicier!)
- 3 cups stock (I use homemade chicken stock)
- 1 sweet potato, peeled and thickly sliced
- 400gm can diced tomatoes (I use homemade tomato passata)
- 450gm can kidney beans, rinsed and drained or equivalent of dried)
- 1/2 to 1 bunch of greens (ie. bok choy or spinach), rinsed, drained and sliced
- fresh green herbs, to serve
- Optional: 1/4 cup peanut butter
- Heat the oil in a large pot over medium heat. Toast the peanuts til golden brown. Set aside a tablespoon, or so, to garnish with.
- Add the onion, garlic, and ginger, then stir fry for about 5 minutes.
- Add the cayenne, and fry for a further 30 seconds to release the flavour.
- Add the vegetable stock, sweet potatoes, tomatoes, and red beans.
- Bring to a boil, then reduce heat to a simmer.
- Add the greens and simmer for about 20 minutes, or until potatoes are done.
- If using, add peanut butter and stir until combined.
- Garnish each serving with a sprinkle of the reserved peanuts and some fresh green herbs
