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West African Peanut Soup
On the Hob
serves 4
This West African peanut soup is hearty, savoury and gently spicy, with peanut butter giving the broth a creamy body without needing dairy.
Sweet potato, tomato and greens make it filling enough for dinner, while lime and chilli keep the finish bright. Serve it as it is or with rice for a bigger bowl.
15 mins prep35 mins cook50 mins total
Heat the oil in a large pan over a medium heat. Add the onion with a pinch of salt and cook for 6-8 minutes until soft.
Stir in the garlic, ginger, cumin, smoked paprika and chilli flakes, then cook for 1 minute until fragrant.
Add the sweet potato, red pepper, tomatoes and hot stock. Bring to a simmer, cover loosely and cook for 20-25 minutes until the sweet potato is tender.
Whisk a ladleful of hot broth into the peanut butter, then stir the loosened peanut mixture back into the pan.
Simmer uncovered for 5-8 minutes until creamy. Stir in the spinach until wilted, then finish with lime juice and seasoning.
Keep cooking
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