African Peanut and Sweet Potato Soup
Prep time
Cook time
Total time
Serves: 4-6
  • 1½ tsp olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 Tbsp fresh grated ginger
  • 4 cups vegetable broth, low-sodium
  • 4 cups diced tomatoes ( canned or boxed with juices)
  • 2 sweet potatoes, peeled and diced
  • ½ cup natural peanut butter
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ¼ tsp sea salt
  • ¼ tsp ground cayenne pepper
  • ¼ tsp cinnamon
  • 6 cups finely chopped Swiss chard (or Kale)
  • roasted peanuts, for garnishing (optional)
  • whole-grain croutons for garnishing (optional)
  1. Heat olive oil in a large sauce pan or Dutch oven over medium-high heat. Add garlic, onion and ginger and stir frequently until the onions are softened (approx. 3 min.).
  2. Add 1 cup of water, vegetable broth, tomatoes,sweet potatoes, peanut butter, cumin, coriander, salt, cayenne and cinnamon. Bring to a boil. Reduce heat to medium and cover the pot. Let simmer until potatoes are tender, stirring occasionally (approx. 12 min.)
  3. Add Swiss chard and continue simmering until chard has wilted (approx. 2 min.) Serve soup and garnish with whole-grain croutons if desired.
Recipe by Simple Healthy Kitchen at