Image © Jackie Fraser-Dunfield
“This creamy soup has a wonderful blend of vegetables, tomatoes and peanut butter. Yes…crunchy peanut butter. It can be pureéd or served with firm vegetables (the way I like it)!” – Jackie Fraser-Dunfield, My Wooden Spoons
Spicy Caribbean Peanut Vegetable Soup
Course:
Soup, Vegetables
Cuisine:
Caribbean
Ingredients
- 1 sweet potato or yam peeled and cut into chunks
- 2 medium-sized English potatoes peeled and cut into chunks
- 1/2 green sweet pepper finely chopped
- 1 onion finely chopped
- 4 cloves garlic finely chopped
- 1/2 zucchini sliced into ¼-inch thickness
- 2 carrots chopped
- 2 celery stalks chopped
- 2-3 small sweet red or yellow peppers chopped
- 1/2 cup crunchy peanut butter
- 1 28 oz. can diced or whole tomatoes
- 1 can of corn
- pinch of red pepper flakes
- 1/4 tsp. cayenne pepper
- 1/2 tsp. thyme
- 1 tsp. chopped basil
- 1/4 tsp. cumin
- 1 tsp. parsley
- 2 Tbsp. olive oil
- 2 chicken cubes
- 1 beef cube
- black pepper to taste
- 1 Tbsp. coconut powder or 1/4 cup coconut milk optional
Preparation
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Heat olive oil in a soup pot over medium heat and sauté the onion, garlic, green pepper and celery until translucent. Add 2 to 3 cups of water and the tomatoes to pot along with chicken cubes to make the soup broth. Add 1/2 of the chopped potatoes and sweet potatoes to the broth and set the rest aside, with the other vegetables.
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Cook for about 20 minutes then add the peanut butter, spices, and the rest of the vegetables, corn and other ingredients along 2-3 more cups of water. Continue to cook soup for another 30 to 45 minutes, stirring occasionally and testing for desired texture.
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If you like your soup thicker you can cook it longer so that the vegetables cook into the soup. I personally like firm vegetables in my soup. Add pepper to taste.
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Serve soup with rolls or a crisp baguette.
The recipe Spicy Caribbean Peanut Vegetable Soup appeared first on My Wooden Spoons.
