Paleo Groundnut Soup

Warm, comforting, and bursting with bold flavors, Paleo Groundnut Soup is a delightful spin on the traditional West African favorite, reimagined for a paleo lifestyle. This rich and creamy soup features a base of freshly roasted and ground peanuts, simmered with tender, shredded chicken thighs in an aromatic blend of garlic, ginger, and tomatoes. Coconut oil adds a subtle tropical touch, while cayenne pepper lends a gentle kick of heat. The addition of vibrant spinach and a splash of fresh lime juice ensures every spoonful is as nourishing as it is flavorful. Perfect for a satisfying weeknight meal, this paleo-friendly recipe is gluten-free, dairy-free, and brimming with wholesome, nutrient-dense ingredients. Serve it piping hot and savor the comforting fusion of earthy, nutty, and zesty flavors that make this dish truly unforgettable.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 cups Raw peanuts
• 2 pounds Chicken thighs, skinless and bone-in
• 2 tablespoons Coconut oil
• 1 large Onion, diced
• 4 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 3 medium Tomatoes, chopped
• 4 cups Chicken broth
• 0.5 teaspoon Cayenne pepper
• 2 teaspoons Sea salt
• 0.5 teaspoon Black pepper
• 3 cups Spinach leaves, chopped
• 1 Lime, juiced

Directions

Step 1

Begin by roasting the raw peanuts. Preheat your oven to 350°F (175°C). Spread the peanuts evenly on a baking sheet and roast for 10 minutes, or until they are golden brown and fragrant. Allow them to cool slightly, then grind them into a smooth paste using a food processor.

Step 2

In a large pot, heat the coconut oil over medium-high heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent.

Step 3

Add the minced garlic and grated ginger to the pot, and cook for an additional 2 minutes until fragrant.

Step 4

Stir in the chopped tomatoes and cook until they begin to soften, about 5 minutes.

Step 5

Add the chicken thighs to the pot, and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20 minutes.

Step 6

After the chicken has cooked, remove the thighs and shred the meat using two forks. Discard the bones and return the shredded meat back into the soup.

Step 7

Stir in the roasted peanut paste, cayenne pepper, sea salt, and black pepper. Mix well to ensure the peanut paste is fully incorporated into the broth.

Step 8

Add the chopped spinach leaves to the pot, and simmer for an additional 5 minutes, or until the spinach is wilted.

Step 9

Remove the pot from the heat and stir in the freshly squeezed lime juice.

Step 10

Adjust seasoning if necessary, and serve the paleo groundnut soup hot, garnished with additional lime wedges if desired.

Nutrition Facts

Serving size	(2903.2g)

Amount per serving	% Daily Value*
Calories	3746.5

Total Fat 244.4g	0%
Saturated Fat 65.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 852.8mg	0%
Sodium 7755.0mg	0%
Total Carbohydrate 86.8g	0%
Dietary Fiber 32.4g	0%
Total Sugars 30.4g
Protein 320.9g	0%

Vitamin D 63.5IU	0%
Calcium 675.1mg	0%
Iron 28.4mg	0%
Potassium 6871.6mg	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: 57.4%

Protein: 33.5%

Carbs: 9.1%