Name: West African Peanut Soup with Baby Spinach
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1062 ml chicken or vegetable broth; 1 ½ small bunches cilantro; 1 ½ (398 ml) cans coconut milk; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; ¾ cup peanuts, roasted unsalted; 0.681 kg sweet potato; 6 tomatoes; 1 ½ medium yellow onions; cayenne pepper; natural peanut butter; salt; virgin coconut oil

West African Peanut Soup with Baby SpinachWest African Peanut Soup with Baby Spinach — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1062 ml chicken or vegetable broth

1 ½ small bunches cilantro

1 ½ (398 ml) cans coconut milk

6 cloves garlic

3 (2 ½ cm) pieces ginger root

¾ cup peanuts, roasted unsalted

0.681 kg sweet potato

6 tomatoes

1 ½ medium yellow onions

cayenne pepper

natural peanut butter

salt

virgin coconut oil

Instructions

Wash, peel, and medium dice potatoes. Wash and medium dice tomatoes.

Heat a large saucepan over medium heat.

Peel and small dice onion. Peel and mince garlic and ginger.

Coat bottom of saucepan with oil. Add onion and stirring frequently, cook until softened, 3-4 minutes.

Add garlic and ginger. Cook until fragrant, 15-30 seconds.

Add broth, coconut milk, potatoes, tomatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low and, stirring occasionally, simmer until potatoes are tender, 10-12 minutes.

Wash and dry spinach.

Remove 1 ½ cup of the soup liquid from saucepan and pour into a medium bowl. Add peanut butter and whisk until smooth.

Add peanut butter mixture and spinach to saucepan. Stir and cook for an additional 5 minutes.

Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves.

Roughly chop peanuts.

To serve, pour soup into a bowl and garnish with cilantro and peanuts. Enjoy!

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