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
- 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
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.
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.
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.
Serve soup with rolls or a crisp baguette.