Here’s a recipe all the way from Africa. Spicy groundnut soup is an easy and affordable way to share a delicious meal packed full of vegetables. And it has a distinct (but mild) nuttiness (from peanut butter in this recipe). Even if you aren’t a big fan of peanut butter you should give this dish a try. The combination of spices, tomatoes, onions, and garlic ensure that spicy groundnut soup is chock full of flavor. And a dash of vinegar and a squeeze of lemon in the final stages of cooking make the flavors come alive.
The heat source here is fresh jalapeño pepper. It’s well balanced in the soup, so there isn’t an overwhelming spiciness here. The fresh cilantro is optional but it definitely brings around another dimension to the dish.
Spicy groundnut soup is a perfect winter warmer, but this is not only a seasonal soup. It’s a great way to use summer vegetables too. For instance, try adding in some cubes of red bell pepper. Really, the more vegetables the merrier.
Try to eat this spicy groundnut soup as soon as you make it – it’s best served fresh. If you do decide to reheat it at any point, add some extra water beforehand as it cools with a thick consistency.
- 1 tablespoon groundnut oil coconut oil is a good replacement
- 2 garlic cloves
- 1 yellow onion
- 1 jalapeño pepper
- 1 teaspoon paprika heaped
- 1 teaspoon coriander powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon ground pepper
- 3/4 cup peanut butter
- 1 large bay leaf
- 1 sprig of thyme
- 4 cups vegetable stock or chicken stock
- 4 potatoes large
- 4 tomatoes large
- 1 tablespoon cider vinegar
- 1 bunch fresh cilantro
- 1 lime
- Salt and pepper for seasoning
- Place a large saucepan over high heat and add the oil
- Peel and crush the garlic cloves and finely dice the onion then add to the pan
- Cut the flesh or the jalapeno into small chunks removing seeds and add to the pan stirring gently to avoid burning
- Add all of the spice powders and stir for 1 minute to release the flavors
- Reduce to a low-medium heat
- Stir in the peanut butter – it should melt down slowly
- Roughly cube the tomatoes and potatoes then add them to the soup
- Place the bay leaf and thyme on top and pour over the stock
- Cover and cook gently for 35 minutes on a low simmer, stirring occasionally to prevent sticking
- Serve with some finely chopped cilantro and a wedge of lime