Scd Gluten Free West African Vegetable And Nut Stew Recipes

VEGAN WEST AFRICAN PEANUT SOUP

Vegan West African Peanut Soup image

Spicy, nutty and delicious West African peanut soup, inspired by my time in Ghana. A hearty stew with incredible depth of flavor that can even be made nut-free using sunflower seed butter! Naturally gluten-free too.I know the ingredients list looks long, but most are pantry items and it really comes together easily :).

Provided by Yup, it's Vegan

Categories Soup

Time 45m

Number Of Ingredients 20

Ingredients

1 and 1/2 tbsp coconut oil
1 large yellow or white onion (chopped)
3 cloves garlic (minced)
1/2 inch fresh ginger (minced)
2 small chili peppers (minced (I recommend red chilis, but use jalapeno if needed))
1 and 1/2 tsp paprika
1 tsp ground coriander
1/4 tsp white pepper ((or use regular pepper))
1 large sweet potato (peeled and cubed (about 1.5 cups) or use carrot or squash)
2 tbsp tomato paste
14 oz. crushed tomatoes ((or use 1 and 1/2 cups diced fresh tomatoes))
4 cups low-sodium vegetable broth
1/2 cup natural peanut butter
2 bay leaves
1 sprig rosemary ((optional))
1 large sprig fresh thyme ((optional))
1/2 bunch collard greens (cut into 1-inch slices (about 2.5 cups) or use kale)
2 tbsp vinegar (divided)
salt and pepper ((to taste, for serving))
fresh cilantro ((for serving))

Steps:

Warm the oil in a large pot. When shimmering, add the onion, garlic, ginger, and chilis with a pinch of salt, and cook on medium heat until softened, about 5 minutes. Add the paprika, coriander, and pepper, and stir. Cook for about 60 seconds until fragrant.
Add the cubed sweet potato, tomatoes and tomato paste, and cook for about 5 minutes, stirring occasionally, or until the tomatoes are starting to break down and release their juices.
Add the broth and peanut butter, stir well, and bring to a boil. Reduce heat to a simmer and add the bay leaves, rosemary and thyme sprigs, and collard greens. Partially cover and cook for about 20 minutes, stirring occasionally, until the collards are tender and the sweet potato is soft. Stir in half of the vinegar.
Remove the bay leaves and fresh herb sprigs. Season to taste with salt (this dish generally needs a lot) and pepper, and add the rest of the vinegar if more acidity is needed. Serve with chopped fresh cilantro or parsley, and accompanying starch of choice such as potatoes or rice.

Nutrition Facts : ServingSize 1 bowl, Calories 354 kcal, Carbohydrate 28 g, Protein 11 g, Fat 20 g, SaturatedFat 6 g, Sodium 227 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 14 g

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