Best 2 Groundnut Soup Recipes

Immerse yourself in the captivating flavors of West Africa with our delectable Groundnut Soup recipes. Originating from Nigeria and Ghana, this hearty and flavorful soup is a symphony of textures and tastes that will tantalize your palate. In our comprehensive guide, we present an array of Groundnut Soup recipes, each with its unique blend of spices and ingredients, promising a culinary journey that will leave you craving for more. From the classic Nigerian Groundnut Soup, bursting with tomatoes, bell peppers, and a rich peanut flavor, to the Ghanaian Groundnut Soup, known for its smooth texture and nutty undertones, our collection caters to every palate. Delve into the depths of West African cuisine and let the vibrant flavors of Groundnut Soup transport you to a world of culinary delight.

Here are our top 2 tried and tested recipes!

CARLA'S AFRICAN GROUNDNUT SOUP

Carla's African Groundnut Soup image

Carla's winning dish from Top Chef All Stars. I love Top Chef, but it's rare to see a vegetarian dish (unless the challenge is to cook for a vegetarian and then all the chefs complain), much less a vegetarian dish that wins. Got the recipe on Bravo's website. I'm putting it here for safekeeping. I have o idea how many this serves or how long it takes, so I guessed.

Provided by Muppetcow

Categories African

Time 2h

Yield 8 serving(s)

Number Of Ingredients 25

Ingredients

3 tablespoons cumin (ground)
1 1/4 tablespoons coriander (ground)
5 tablespoons chermoula, spice blend
2 teaspoons cayenne pepper
3 tablespoons peanut oil
3 onions, roughly chopped
1 garlic clove, peeled and smashed
6 inches piece ginger, peeled and sliced
1 (28 ounce) can tomatoes (fire roasted)
4 quarts vegetable stock
2 bay leaves
3 lbs sweet potatoes
cold-pressed peanut oil, to toss
sea salt and pepper, to taste
1 cup peanut butter, fresh and unsalted
1 lb adzuki beans, cooked in water with 2 bay leaves until tender
2 poblano peppers, roasted peeled and diced
3 red peppers, roasted peeled and diced
10 plum tomatoes, roasted peeled and diced
1 bunch parsley
1 bunch mint
lime zest, to taste
1 cup peanuts, roughly chopped (salted & roasted)
1/4 cup sea salt
1 lime wedge, per serving juiced per serving

Steps:

Preheat oven to 425 degrees.
Heat large pot on high heat. Pour in peanut oil, and then add onions. Sauté for 4-5 minutes, then add garlic and ginger. Reduce heat to medium and continue to cook until soft and translucent, another 10 minutes.
Sprinkle in half of spice mixture, salt to taste and stir until mixed well. Pour in crushed fire-roasted tomatoes, stock and bay leaves. Bring to a boil, then simmer for at least 1 hour. Strain broth, then puree solids with 2-3 cups of broth until very smooth. Strain through fine strainer.
While broth is simmering, reserve 2 sweet potatoes for garnish and dice.
remaining potatoes into 1/4" pieces. Toss in peanut oil, salt and pepper, and roast in 425 degree oven until just tender. Set aside to cool.
Place peanut butter into medium bowl and slowly whisk in 1-2 cups of broth until mixture is smooth. Pour mixture back into pot with broth.
Toss together cooked beans, sweet potatoes, peppers, tomatoes, parsley and mint. Season with salt, spice mixture and lime zest to taste.
In shallow bowl, pour broth, then spoon vegetable mixture into the center.
Garnish with chopped peanuts, lime juice, lime salt (zest of 2 limes mixed with ¼ cup Malden sea salt), and sweet potato chips. (Cut whole sweet potatoes into ½" thick pieces. Use peeler to make thin ribbons. Fry in 300 degree canola oil. Salt to taste.).

GROUNDNUT SOUP

Groundnut Soup image

Provided by Eric V. Copage

Categories dinner, appetizer

Time 1h

Yield 10 cups

Number Of Ingredients 10

Ingredients

1 5 1/2 to 6 pound chicken, cut into eigths
2 tablespoons salt, or to taste
1 teaspoon pepper
2 medium yellow onions, trimmed and peeled
2 carrots, trimmed and peeled
1 6-ounce can tomato paste
8 ounces peanut butter
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper
2 tablespoons dry white wine

Steps:

Place the chicken in a large stock pot and cover with 2 quarts of water. Add the salt, pepper, onions and carrots. Simmer over medium heat for 45 minutes, or until the chicken is cooked through. Remove the chicken, onion and carrot and reserve for other purposes.
Add the tomato paste, peanut butter (blended with a bit of the stock before you return it to the pot), cayenne and red pepper to the pot. Heat gently over low heat for 10 minutes, or until the oil rises to the top of the stock. Skim off the oil and cool to room temperature. Stir in the white wine. Chill thoroughly before serving.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 6 grams, Sodium 437 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

To make the soup creamier, blend a portion of the cooked soup until smooth and then stir it back into the pot.
If you don't have peanut butter, you can use ground roasted peanuts instead. Just be sure to grind them very finely.
For a spicier soup, add more chili pepper or cayenne pepper to taste.
Serve the soup with a dollop of yogurt, sour cream, or Greek yogurt for an extra creamy and tangy flavor.
Garnish the soup with chopped peanuts, cilantro, or green onions for a pop of color and flavor.

Conclusion:

Peanut soup is a delicious and nutritious soup that is perfect for a quick and easy meal. It is also a great way to use up leftover chicken or turkey. The soup can be made ahead of time and reheated, or it can be frozen for later use. With its creamy texture, rich flavor, and versatility, peanut soup is sure to be a hit with everyone at the table.