Peanut Soup with Sweet Potato

A delicious filled peanut soup with chicken, sweet potato, bean sprouts and fresh cilantro. There is so much to love in this rich soup! It's perfect for an easy weeknight meal and keeps well in the fridge!

Course Soup

Cuisine African

Keyword peanut butter, sweet potato

Diet Gluten free

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 808

Author Simone

Ingredients

2 tbsp olive oil
1 onion chopped
2 cloves garlic minced
1 tbsp curry paste
1 tbsp miso paste
1 tbsp ginger syrup
400 grams diced tomatoes 1 can
1 liter chicken stock
500 gr chicken breast
350 grams sweet potato diced
250 grams peanut butter smooth

TO SERVE

fresh cilantro
chopped peanuts
bean sprouts
1 red pepper finely chopped

Metric - Us customary

Instructions

Heat a pot with olive oil. Add the onion and sauté for a few minutes.
2 tbsp olive oil, 1 onion
Now add the garlic, curry paste and miso paste and stir for a few minutes until it starts to smell. Don't stir too long. You don't want it to stick together.
2 cloves garlic, 1 tbsp curry paste, 1 tbsp miso paste
Then add the diced tomatoes, ginger syrup and half the chicken stock.
1 tbsp ginger syrup, 400 grams diced tomatoes , 1 liter chicken stock
Bring to a boil and add the diced sweet potato and whole chicken breasts. Bring to a boil again and add the chicken stock until well submerged.
350 grams sweet potato, 500 gr chicken breast
Cook for about 10 minutes. Remove the chicken breasts from the pan and pull apart with two forks. Return the pulled chicken to the pan.
Once the sweet potatoes are cooked, add the peanut butter and stir well into the soup and heat through. If the soup is too thick, add a little more broth.
250 grams peanut butter
Serve with fresh cilantro, chopped peanuts and bean sprouts.
fresh cilantro, chopped peanuts, bean sprouts, 1 red pepper

Notes

Storing: This soup keeps well in the fridge for 2-3 days but can also be frozen for longer use. Freeze in a freezer safe container for up to three months

Nutrition