Soups, soups, and more soups! This time of year, I just can’t get enough. These easy to make, one-pot recipes are a great way to get your servings of vegetables and they are proving more and more to be great crowd-pleasers at my dinner table. This recipe is another one that my toughest soup critic enjoyed. It’s also one of the easiest soup recipes in Well Britta Meal Plans, making it a favorite for multiple reasons.
This soup is commonly called Ground Nut Soup in West Africa and it usually has peanuts, sweet potatoes, and in more modern times a type of meat in it. Of course, I skip the meat here and I dial down the spice a bit, although there are options to make it spicier if you wish. I love this soup served over brown rice for a filling and satisfying meal.
Make it extra kid-friendly: I simply told my kids this soup has peanut butter in it and they were sold. I also left out the harissa spice to tone down the heat.
Add more protein: You could add chickpeas into the soup along with the sweet potatoes or roast chickpeas and add them on top of the soup, as well.
Yield: 4-6 Servings
Cook time: 45 minutes with brown rice. 30 minutes with white rice.
Ingredients
1 and ½ cup uncooked brown rice, rinsed
2 tsp olive oil
1 cup yellow onion, peeled and diced
4 garlic cloves, peeled and minced
1 tsp salt
½ tsp black pepper
1 Tbsp ground cumin
1 tsp harissa seasoning. Feel free to omit if you want to avoid the spice.
1 very large sweet potato, peeled and cubed (~2 cups cubed potatoes)
1 6oz can tomato paste
½ heaping cup natural peanut butter
6 cups vegetable broth
½ cup cilantro, stems removed and chopped
½ cup whole peanuts
Serve with harissa sauce or sriracha to add spice
Preparation
Step 1: Combine the brown rice and 3 and ¼ cups water in a pot. Bring the water to a boil. Turn the burner to low, cover, and let simmer for ~45 minutes. If you’d like to speed up the recipe, substitute white rice for brown, which has a~15 minute cook time.
Step 2: Heat a large soup pot over medium heat. When the pot is hot, add in the oil. When the oil is hot, add in the onion and cook for 3-4 minutes. Add the minced garlic, salt, black pepper, ground cumin, and the harissa seasoning if you want to add heat to this soup. Stir and cook for another minute. Add in the sweet potatoes and cook for 4-5 minutes, stirring often and scraping any brown bits from the bottom of the pan.
Step 3: Add in the tomato paste. Stir to combine. Add in the peanut and vegetable broth, as well. Turn the heat to high and bring the broth to a boil. Lower the heat to medium to maintain a soft boil. Cover the pot and let cook for 20 minutes until the potatoes are soft.
Step 4: Once the soup has cooked, use an immersion blender to blend the majority of the soup. You can leave some potatoes whole if you desire. If you do not have an immersion blender, carefully transfer the soup to a blender to blend, in sections if necessary.
Step 5: Serve the soup with ~½ cup brown rice in each bowl. Garnish with cilantro and whole peanuts. Add hot sauce on top, if desired. Serve right away or store for leftovers. It will store well in the refrigerator for up to three days and the freezer for up to three months.
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