African Sweet Potato and Parsnip Soup with Peanut Butter Recipe
This African sweet potato soup is a rich and creamy dish blending sweet potatoes, parsnip, and red pepper with the warmth of cumin, ginger, and a hint of chili. Enhanced with smooth peanut butter for a nutty depth and garnished with roasted peanuts and chili flakes, this comforting soup is perfect for a hearty, flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: African
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 1 large onion (finely chopped)
- 2 garlic cloves (finely minced)
- 3 large sweet potatoes (peeled and cubed)
- 1 large parsnip (peeled and cubed)
- 1 red pepper (de-seeded and roughly chopped)
- 2 tsp finely grated fresh ginger
Spices and Seasonings
- 1 tsp cumin seeds (or ground cumin)
- 1/2 tsp chilli flakes (plus more to garnish)
- 1 tsp sugar
- Salt and pepper to season
Liquids and Others
- 400 g | 14oz can chopped tomatoes
- 900 ml | 4 cups hot vegetable stock
- 2-3 tbsp smooth peanut butter
- 1-2 tbsp olive oil to fry
- Handful finely chopped roasted peanuts to garnish (optional)
Instructions
- Toast spices and sauté aromatics: Heat olive oil in a large pot over medium heat. Add cumin seeds, chilli flakes, and grated ginger, frying for about a minute until fragrant. Then add the finely chopped onion, minced garlic, and sugar. Stir continuously and cook over medium-low heat until the onion softens and becomes translucent.
- Add vegetables and tomatoes: Incorporate the peeled and cubed sweet potatoes, parsnip, and roughly chopped red pepper into the pot. Stir well and cook for a couple of minutes to combine flavors before adding the chopped tomatoes.
- Simmer with stock: Pour in the hot vegetable stock and bring the soup to a boil. Once boiling, reduce heat to low and let it simmer gently for about 15 minutes or until all the vegetables are tender and cooked through.
- Blend the soup: Remove the pot from heat and pulse the soup using a blender or immersion blender until you achieve a smooth, creamy consistency.
- Incorporate peanut butter: Return the blended soup to the pot and stir in the smooth peanut butter thoroughly to enhance the flavor and texture.
- Season and garnish: Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with additional chilli flakes, a handful of chopped roasted peanuts, and a drizzle of olive oil for extra richness.
Notes
- This soup can be made vegan by using vegetable stock and ensuring peanut butter is smooth and natural.
- You can adjust the chili flakes according to your preferred spice level.
- For a creamier result, add a splash of coconut milk when blending.
- Roast the peanuts at home for a fresher garnish or substitute with cashews for variation.
- Leftovers keep well in the refrigerator for up to 3 days and also freeze well for up to 1 month.
