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Lenten Recipe: African Sweet Potato Peanut Soup

Posted by Guest Blogger on 3/17/18 12:00 AM

Lenten Recipes: African Sweet Potato Peanut Soup | Image: Monastery Kitchen


The other night, we made this tasty soup at the Convent in the form of a stew, with pieces of chicken thighs cooked into it, and chunks of sweet potato left intact. We loved the flavor so much that we thought we’d create our own recipe in a meatless rendition, something to relish during Lent. 

The result was wonderful! You can taste each subtle flavor: roasted peanuts, sweet potatoes, coriander, ginger, and tomato – a very odd collection! But when put together, a velvety and beautiful soup is born.

It’s very simple to throw together and with a little bread, cheese, and salad, you have a complete meal. Enjoy!

 

SERVING: 4-6

COOK TIME: 20-30 mins

PREPARE TIME: 20 mins

READY IN: 1 hour

 

Ingredients

  • 3 tbsp butter
  • 2 leek(s) washed, trimmed and sliced (or 1 sweet onion, peeled and diced)
  • 3 inch piece ginger root peeled and minced
  • 2 garlic clove(s) chopped roughly
  • 2 pounds sweet potatoes peeled and cut into chunks
  • 10 oz tomatoes cruched, (canned or fresh)
  • 1 quart chicken stock or vegetable broth
  • 1/2 cup peanut butter
  • 1/2 cup peanuts roasted
  • 1 tsp ground coriander
  • 1/4 tsp cayenne or to taste (if desired)
  • salt and pepper
  • cilantro chopped or parsley for garnish
  • cream if desired

 

Instructions

Over medium heat, sauté the leeks or onions in butter until soft and translucent. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

Add the chicken broth, crushed tomatoes, peanut butter, peanuts and coriander and stir well to combine.


For more Lenten recipes, go to Recipes from a Monastery Kitchen.


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Topics: Lent