If you are looking for a hearty, filling soup, you need to make this ASAP! It’s creamy, nutty, sweet, salty, and lightly spicy. I’m a big fan of sweet potatoes and peanut butter, so why not combine them together? I also added some quinoa, which also made it taste a bit nuttier. It is loaded with a variety of vegetables and can easily be adapted to your tastebuds. I personally added a ton of baby kale instead of spinach, zucchini, carrots, bell pepper, and garbanzo beans. Let’s just say we had lots of leftovers for lunch the next day. Mmmm…Veggie Loaded African Peanut Stew
1 tsp extra-virgin olive oil
1 medium sweet onion, diced
3 cloves of garlic, minced
1 red or yellow bell pepper
1 green zucchini, diced
2 carrots, peeled and diced
1 jalapeno, seeded (optional)
1 medium sweet potato, peeled and chopped into 1/2 inch pieces
1 (28 ounce) can of diced tomatoes with juices
Fine-grain sea salt and freshly ground black pepper
1/3 cup natural peanut butter
4.5 cups of vegetable broth, plus more if needed
1.5 tsp chili powder
1/4 tsp cayenne pepper
1 (15 ounce) can of garbanzo beans, drained and rinsed
1 cup cooked quinoa
3 handfuls of chopped baby kale, spinach, or destemmed & torn kale leaves
Fresh cilantro leaves or parsley for serving (optional)
Roasted peanuts for serving (optional)
In a large pot, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes or until the onions look translucent.
Add the bell pepper, zucchini, carrots, jalapeno (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.
In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until there are no clumps. Stir the mixture into the vegetables, along with the rest of the vegetable broth, chili powder, and cayenne pepper.
Cover the pot with a lid and reduce the heat to medium-low. Simmer for 15-20 minutes or until the sweet potatoes are fork tender.
Stir in the quinoa, chickpeas, and kale and cook until the kale is wilted. Season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with cilantro and roasted peanuts. ENJOY!