Our local health food store has this luscious West African Peanut Soup that they feature in their hot bar on occasion. There’s something about the soup that screams “comfort” (…and eat me of course!). It combines some of my favorite foods in one dish- sweet potatoes, nut or seed butters, greens and coconut milk.
After inquiring about the ingredients used in their soup, I knew I could come up with my own version that I could make anytime…without having to wait whether it’s offered on the menu that day. Dare I say that I might even like this version better? Maybe because I added some of my favorite veggies and punched up the creaminess with the coconut milk…I even enjoyed this cold right from the fridge for lunch one day when I didn’t have a way to heat up the soup at work.
This stew (or hearty soup) is a great way to kick off this Fall season and warm up on chilly evenings 🙂
If you aren’t familiar with Berbere, it’s a lovely warm Ethiopian spice mixture with a bit of heat made with chile powder, paprika, ginger, coriander and several other spices. It pairs really well with the sweet potatoes, tomato, nut butter and veggies and can be used in a variety of ingredients – . I purchased this spice mix in bulk, but if you are looking to make your own, try this homemade mix.
West African Stew
Grain-free, Gluten-free, Vegan, Vegetarian, Nut-free Option, Dairy-free, Soy-free, Sugar-free, Paleo-Friendly
1 Tbsp coconut oil or other neutral oil
1-2 medium carrots, small diced
1 large or 2 small stalks of celery, diced
1 small yellow or white onion, diced
2 medium sweet potatoes, peeled (if desired and cubed, about 4-5 cups, I used a combo of white and orange flesh)
4 cloves of garlic, minced
1 jalapeno pepper, deseeded and minced (omit if you don’t like spicy)
1 14.5oz can fire-roasted tomatoes
1 can full-fat coconut milk
32 oz low-sodium vegetable broth or stock
2 tbsp Berbere spice mix (I like the flavor punch, but you can use 1 tbsp if you like less spicy, mild flavors)
1-2 tbsp Braggs liquid aminos, gluten-free soy sauce tamari or coconut aminos (use coconut aminos for soy-free & paleo)
3/4 cup chunky or creamy peanut butter, sunflower seed butter (for nut-free) OR almond butter* (I’ve tried all 3 versions)
2-3 cups greens, rough chopped (chard, collards, kale, spinach)-optional
1/4 cup cilantro, chopped
juice from one small lime
For serving (Optional but oh-so-good)
Cooked rice, quinoa or your favorite grain (omit for grain-free and/or Paleo)
Fresh squeezed lime juice
Chopped green onion
Chopped peanuts, slivered almonds or sunflower seeds
- In a soup pot or Dutch oven, heat oil over medium-high heat. Add onions, carrots and celery and saute for 5 minutes, stirring occasionally.
- Add garlic, sweet potato chunks, and jalapeño and saute another 3-4 minutes until onions are cooked through, stirring occasionally.
- Pour in broth, coconut milk, tomatoes (undrained), Berbere spice mix, and Braggs/aminos and bring to a boil. Reduce heat and let simmer until potatoes are fork-tender, roughly 20 minutes.
- Remove 1/2 cup of the hot soup broth and place in a small bowl. Stir in the nut/seed butter and whisk until smooth (this helps prevent clumping and even distribution), then add back to the soup and stir again.
- Toss in the chopped greens and cook for a few minutes wilted.
- Stir in the lime juice and chopped cilantro. Taste and season with additional lime juice, liquid aminos, salt and pepper if desired.
- Ladle into bowls, garnish with grains, green onions, chopped nuts/seeds and additional cilantro. Squeeze fresh lime juice over the top and enjoy!
*I’ve made variations of this soup…feel free to make it your own! I’ll add in sliced mushrooms, swap out orange for purple sweet potatoes, add in greens, throw in some leftover cooked grains if I need to use some up, etc.