Dairy-Free West African Peanut Soup
This delicious dairy-free African soup is traditionally served for celebrations and special occasions. It’s a great addition for a North American Thanksgiving or wintertime gathering. This nondairy soup has a rich and creamy texture with an intense peanut flavor.
Preparation time: 15 minutes
Cooking time: 30 minutes
Yield: 6 entree-size servings
1 tablespoon olive oil
1 medium onion, chopped
1 teaspoon ground cumin
1 pound sweet potatoes, peeled, cooked, and cubed (or one 15-ounce can)
1 medium tart apple (such as Granny Smith), peeled and cubed
4 cups vegetable or chicken broth
1/8 teaspoon cinnamon
1/2 teaspoon black pepper
1/4 cup creamy peanut butter
Nondairy sour cream or yogurt, for garnish
Chopped green onion or chives, for garnish
Heat the oil in a large saucepan. Add the onion and cumin and cook over medium heat, stirring frequently, until the onion is translucent, about 5 minutes.
Add the sweet potatoes, apple, broth, cinnamon, and black pepper and continue cooking over medium heat until the mixture boils, about 4 minutes.
For thinner soup, add more broth.
Reduce heat and simmer with the lid on for 20 to 30 minutes, or until the apples and vegetables are soft.
Stir in the peanut butter. Carefully transfer the hot soup to a blender and purée until smooth. Alternatively, you can use an immersion blender to purée the soup. Directly place an immersion blender into the liquid ingredients to whip them without removing them from the pot.
This soup is meant to be consistently creamy, so purée the whole batch.
Reheat the soup as needed after processing so that it’s served piping hot. Garnish with a dollop of nondairy sour cream or nondairy plain yogurt and chopped green onions or chives.
You also can replace the sweet potatoes and apple with white potatoes and carrots in approximately the same amounts (omit the cinnamon if you do so).
Per serving: Calories 186 (76 from Fat); Fat 8g (Saturated 2g); Cholesterol 0mg; Sodium 365mg; Carbohydrate 25g (Dietary Fiber 3g); Protein 5g.