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Peanut soup

Peanut soup

5
Points®
Total Time
1 hr 5 min
Prep
30 min
Cook
35 min
Serves
8
Difficulty
Easy
Mafe, or Senegalese groundnut stew, is a rich, creamy peanut soup, often including chicken or other proteins. In America, a later rendition of the soup became known as Virginia peanut soup, and is still popular and often served in restaurants. This version is vegetarian, with sweet potatoes filling in for meat, allowing the peanuts to be the heroes in this delicious and filling soup.

Ingredients

Vegetable oil

1 tsp

Uncooked onion

1 medium, chopped

Kosher salt

1 tsp, or more to taste, divided

Garlic clove

5 clove(s), finely chopped

Fresh ginger

1 piece(s), 2 inches, peeled and chopped

Scotch bonnet

1 pepper(s), or habanero chile, seeds and ribs removed, finely chopped

Tomato paste

1 Tbsp

Canned crushed tomatoes

28 oz

Low sodium vegetable broth

2 cup(s)

Unsalted creamy peanut butter

8 Tbsp

Uncooked sweet potato

2 medium, peeled and cut into 1-inch cubes (about 2 cups)

Black pepper

¼ tsp, coarsely ground, or more to taste

Peanuts

1½ Tbsp, roasted, crushed

Instructions

  1. In large pot, heat oil over medium-low. Add onion and 1⁄2 tsp salt and cook, stirring often, until softened, 5 to 7 minutes. Add garlic, ginger, and chile and stir until fragrant, 30 to 45 seconds. Stir in tomato paste, then tomatoes, broth, and peanut butter.
  2. Using immersion blender (or working in batches in standard blender and returning batches to pot), purée soup until smooth. Add sweet potatoes, 1⁄4 tsp black pepper, and remaining 1⁄2 tsp salt to soup and bring to boil. Reduce heat to simmer. Cover and cook until potatoes are tender, stirring occasionally, about 20 minutes. Season to taste with salt and black pepper. Divide soup among 8 bowls and top with crushed peanuts.
  3. Serving size: 3/4 cup

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