Carla's African Groundnut Soup

Warm, nourishing, and bursting with bold, earthy flavors, Carla's African Groundnut Soup is a comforting one-pot meal that will transport your taste buds straight to West Africa. This rich and hearty dish features tender, shredded chicken thighs simmered in a velvety peanut butter and tomato-based broth, perfectly balanced with aromatic spices like cumin, coriander, and cayenne pepper. Sweet potatoes add subtle sweetness, while fresh baby spinach lends a vibrant, nutrient-packed finish. Topped with chopped cilantro and roasted peanuts, this soup strikes the perfect balance between savory, nutty, and zesty, thanks to a hint of lime juice. Ready in just one hour, this recipe is both wholesome and satisfying, making it a top choice for a flavorful weeknight dinner. Ideal for fans of African cuisine or anyone looking to spice up their soup repertoire!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams chicken thighs (boneless, skinless)
• 180 grams peanut butter (natural, unsweetened)
• 400 grams diced tomatoes (canned or fresh)
• 1 large onion
• 3 cloves garlic cloves
• 1 tablespoon ginger (fresh, grated)
• 1 medium (about 250 grams) sweet potato
• 100 grams baby spinach (or kale)
• 1 liter vegetable or chicken stock
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro (for garnish)
• 2 tablespoons roasted peanuts (chopped, for garnish)

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Season the chicken thighs with a pinch of salt and pepper, then cook them in the pot until browned on both sides. Remove and set aside.

Step 3

In the same pot, add the diced onion and sauté until softened, about 5 minutes.

Step 4

Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 5

Stir in the ground cumin, ground coriander, and cayenne pepper. Cook for another 30 seconds to release the spices' aromas.

Step 6

Add the diced tomatoes and cook for 2 minutes, stirring well.

Step 7

Return the chicken thighs to the pot, along with the peeled and cubed sweet potato.

Step 8

Pour in the vegetable or chicken stock and bring to a boil. Reduce the heat to low, cover, and let simmer for 20 minutes.

Step 9

Remove the chicken thighs, shred them using two forks, and return the shredded chicken to the pot.

Step 10

Stir in the peanut butter and mix well until it's fully incorporated into the soup.

Step 11

Add the baby spinach and cook for another 5 minutes until wilted.

Step 12

Stir in the lime juice and adjust seasoning with additional salt and black pepper, if needed.

Step 13

Serve hot, garnished with chopped cilantro and roasted peanuts.

Nutrition Facts

Serving size	(2733.2g)

Amount per serving	% Daily Value*
Calories	3000.6

Total Fat 194.0g	0%
Saturated Fat 34.4g	0%
Polyunsaturated Fat 20.0g
Cholesterol 552.5mg	0%
Sodium 7037.4mg	0%
Total Carbohydrate 142.2g	0%
Dietary Fiber 31.4g	0%
Total Sugars 51.1g
Protein 199.4g	0%

Vitamin D 0IU	0%
Calcium 519.6mg	0%
Iron 17.6mg	0%
Potassium 5033.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 25.6%

Carbs: 18.3%