Recipe: Senagalese Peanut Soup {Vegan}

Summary: I saw this soup was mentioned in a reddit comment and it sounded so interesting, I just had to research a recipe & make it! It sounded like exactly my kind of thing. I made it & I love it! It’s absolutely delicious. I like it with some greens thrown it, Mr Ask likes to add some chicken & rice. I always have peanut butter, cans of chickpeas & tomatoes, onions & spices on hand, so this is a pantry meal for me. And in this COVID-19 time of lockdown, we could all use that! It may sound a little weird but trust me, this is winner.

Ingredients

• 1 (400g) can chickpeas, drained & rinsed
• 3 cups vegan chicken stock
• 100g (scant 1/2 cup) peanut butter
• 1 tsp peanut oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 1/2 tsp chilli powder
• 1 (400g) can diced tomatoes

Instructions

1. In a bullet blender, blend chickpeas, 1 cup of stock and peanut butter, until smooth.
2. Heat peanut oil in saucepan, saute onions and ginger for 7- 8 minutes or until onions are translucent.
3. Stir in garlic, curry powder, cumin, ginger & chilli powder; sauté until fragrant, about another minute.
4. Add remaining stock, tomatoes and chickpea/peanut puree.
5. Simmer 5 minutes or until hot through & slightly thickened.
6. Serve with a sprinkle of fresh coriander or a dollop of vegan yogurt