Vegetarian West African Soup Recipes

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VEGETARIAN WEST AFRICAN SOUP



Vegetarian West African Soup image

Make and share this Vegetarian West African Soup recipe from Food.com.

Provided by echo echo

Categories     Yam/Sweet Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2/3 cup roasted peanuts
2 teaspoons vegetable oil
2 cups chopped onions
6 cups sweet potatoes, peeled & cut in 1 " cubes
1 tablespoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
2 (15 1/2 ounce) cans chickpeas, drained
2 (14 1/2 ounce) cans vegetable broth
1 (28 ounce) can diced tomatoes, undrained
1 sprig flat leaf parsley (optional)

Steps:

  • To make peanut butter, process peanuts in food processor about 2 minutes until smooth, scraping the bowl at least once.
  • In a Dutch oven over medium heat, sauté onion in oil about 7 minutes until lightly browned.
  • Add peanut butter plus sweet potato through tomatoes.
  • Bring to a boil, reduce heat and simmer, uncovered, about 30 minutes until sweet potato is tender.
  • Serve garnished with parsley.

VEGETARIAN PEANUT SOUP



Vegetarian Peanut Soup image

This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don't hesitate to use liberal amounts of ginger and garlic.

Provided by Cookie and Kate

Categories     Soup

Time 45m

Yield 4

Number Of Ingredients 12

4 cups low-sodium vegetable broth
2 cups water
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
3/4 cup unsalted peanut butter (chunky or smooth)
1/2 cup tomato paste*
Hot sauce, like sriracha (AKA rooster sauce)
1/4 cup roughly chopped peanuts, for garnish
Cooked brown rice, for serving (optional)

Steps:

  • Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
  • In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens 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. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.

Nutrition Facts : Calories 431 calories, Sugar 13.8 g, Sodium 1510.8 mg, Fat 29.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 10.4 g, Protein 16.6 g, Cholesterol 0 mg

VEGETARIAN WEST AFRICAN SOUP



VEGETARIAN WEST AFRICAN SOUP image

Categories     Soup/Stew     Vegetable

Yield 8 1.5 c. bowls

Number Of Ingredients 9

1/2 c. natural peanut butter (creamy or crunchy, to your taste)
2 tsps vegetable oil (or olive oil)
2 c. chopped onion
6 c. cubed peeled sweet potato
1 tbsp tumeric
2 15.5 oz cans chickpeas, drained and rinsed
2 14.5 oz cans vegetable broth
1 28 oz can diced tomatoes, undrained
salt & pepper to taste

Steps:

  • Heat oil in Dutch oven, medium high heat. Add onion, saute 7 minutes or until lightly browned. Add peanut butter, potato and next 6 ingredients. Bring to boil. Reduce heat & simmer uncovered 30 minutes or until potato is tender

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