I’ve told you about my soup-making history. I worked in a cafe making soup and slinging coffee for a year before starting university and hurtling my way towards my current slacks-wearing, computer-sitting existence. Though I’m thankful that I no longer carry that lingering smell of espresso and fried onions on my clothes, I like to make soup every now and again and think back on the simplicity of those days.
One of the biggest hits at the cafe was this West African Peanut Soup. It’s a little spicy, warm, rich, and very easy to make.
Here’s what you need:
- 1 can crushed tomatoes (not drained of juices)
- 1 can crushed pineapple (half drained of juices)
- 1 onion, chopped
- 2 cloves garlic, chopped finely
- 2 tbsp. smooth peanut butter
- 1 tbsp. olive oil
- 1 tsp. cumin
- Dash cayenne pepper
- Salt and pepper to taste
- Cilantro and peanuts to garnish, if desired
Here’s what you do:
Saute the onion and garlic in the olive oil in the bottom of a medium-large pot. Once the onion is translucent, add in the cans of pineapple and tomatoes. Heat until the mixture is bubbling and add in the peanut butter and seasonings.
Let the mixture cool slightly and blend using a food processor or immersion blender. Taste, and add more salt/pepper or even peanut butter to suit your preferences (if you add peanut butter, make sure your soup is warm enough to melt it so that it’s fully incorporated). You can also add a bit of water to make this soup less thick.
Recipe is a Jessie original