Ingredients for African Peanut Soup With Mustard Greens
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- Not specified in recipe
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 6 cups low sodium chicken broth
- 1 cup cooked chicken breasts, shredded
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup creamy peanut butter
- 1/2 cup instant couscous
- 5 ounces mustard greens, roughly chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon chopped peanuts
- 1 tablespoon chopped scallions
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How to Make African Peanut Soup With Mustard Greens
- Heat 1 tablespoon olive oil in a large stock pot over medium heat.
- Add 1 medium onion, chopped, and sauté until translucent (about 5 minutes).
- Add 1 medium carrot, chopped; 2 celery stalks, chopped; 1 bell pepper (any color), chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper (or more, to taste); and 1/4 teaspoon salt. Stir well.
- Cook for about 4 minutes, stirring frequently, until vegetables are slightly softened.
- Add 6 cups vegetable or chicken broth, 1 cup cooked chicken, shredded (or 1.5 cups chickpeas for vegetarian option); 1 (14.5 ounce) can diced tomatoes, undrained; and 5 ounces mustard greens, roughly chopped.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until greens are tender.
- Stir in 1/2 cup creamy peanut butter and 1/2 cup couscous. Stir until peanut butter is fully incorporated and couscous is cooked through (about 2-3 minutes).
- Remove from heat, cover, and let stand for 5 minutes to allow flavors to meld.
- Garnish each serving with 1 tablespoon chopped peanuts and 1 tablespoon chopped scallions before serving.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
40g
Fat
32g
Carbs
10g
