African Peanut Soup

This excellent soup meets the dictionary’s definition of  “delicious.” Try it! I’m sure you’ll agree. A tip: Despite this soup’s name, I find the texture and taste of cashews superior to peanuts.

African Peanut Soup: 

1 tbsp. (15 mL) olive oil

2 medium onions, diced 

2 large bell peppers (red, orange, yellow, or a mix), diced

6 medium garlic cloves, peeled and minced

One 28 fl. oz. (828 mL) can crushed tomatoes with liquid

4 c. (1 L) broth

1 tsp. (5 mL) freshly ground pepper

1 tsp. (5 mL) chili powder

1 c. (250 mL) smooth peanut butter (see Note) 

1/2 c. (125 mL) commercially roasted peanuts or cashews, chopped, as garnish (optional)

1/4 c. (60 mL) fresh cilantro, chopped, divided 

1-1/2 tsp. (7.5 mL) salt, or to taste

African Peanut Soup

To large pot over medium heat, add olive oil until it starts to sizzle but not smoke. Add onions, peppers, and garlic cloves, stirring until soft. Stir in tomatoes, broth, pepper, and chili powder. Lower heat, simmering 15 min., uncovered.

Stir in peanut butter and most of  cilantro until well blended, seasoning to taste. 

Serve piping hot, topped with a sprinkle of cilantro.

Note: This soup’s full flavor is best with peanut butters such as Kraft, Jif, Skippy, or similar brands. Sorry, but organic peanut butters don’t enhance its complex flavors.