West African peanut and sweet potato soup
Rich, nutty and gently spiced, with tomato and spinach. Warming and very filling.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Sweet potatoes1.25 lb
- Creamy peanut butter4 oz
- Diced tomatoes (can)1 can
- Yellow onions5 oz
- Vegetable bouillon cubes1 cube
- Baby spinach4 oz
- Fresh ginger¼ piece
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Peanuts, Celery, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Chop the onion and grate the ginger. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 5 minutes with a pinch of chili flakes.5 oz yellow onions¼ piece fresh ginger
- Peel and dice the sweet potatoes. Add with the diced tomatoes, the crumbled bouillon cube and 3½ cups of water. Simmer for 18 minutes, until soft.1.25 lb sweet potatoes1 can diced tomatoes1 cube
- Stir in the peanut butter until it melts into the soup, then the spinach until wilted. Season with salt.4 oz creamy peanut butter4 oz baby spinach
Blend a few ladles and stir them back in for a thicker, creamier soup.
Something wrong with this recipe? Tell us and we'll fix it.
Your rating teaches the planner what you like.