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Mini Mealtime Monday: Peanut Butter Soup

Peanut butter soup is a creamy West African recipe with a very different flavor from European broth-based soups. Typical ingredients include tomatoes, yams, kale, spices, and sometimes chicken, onions, and crunchy peanuts on top. I first learned about peanut butter soup through The Kids’ Multicultural Cookbook, which gave instructions for making a Ghanaian version. A Westernized spinach-and-potato variation was popular during my college days, when a weekly soup-making tradition kept me and my friends busy trying recipes from across the globe.

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This soup offers a unique flavor and a great source of vegan protein. I use a vegetable bouillon cube for an easy broth. Below is an easy, make-at-home version. If you like it, I’d encourage you to also try some of the many variations you can find online.

Peanut Butter Soup

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Property of Melanie Bell
Adapted from The Kids’ Multicultural Cookbook and a recipe from Beth Giesbrecht

Ingredients

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Property of Melanie Bell

1 yam or 1-2 potatoes

2 tomatoes

1 vegetable bouillon cube

3 cups water

1 clove garlic, minced

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1 t ginger

½ t salt

¼ t cayenne pepper

½ cup peanut butter

3 oz kale or spinach

1 T lemon juice

Melanie Bell

Melanie Bell

Melanie Bell grew up on Prince Edward Island, Canada and lives in San Francisco. Her work has appeared in xoJane, Jaggery, Art Animal, The Island Review, The Fiddlehead, CV2, and various other publications. She teaches about Enneagram personality types at Berghoef Bell

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