The Perfect Weeknight Meal
Last year, when I did the Portland to Coast relay, this soup was a major hit! After the 24-hour relay race, all 12 of us put up our feet and caught our breath at the beach-front house we rented. For dinner that night, I had a double batch of this delicious African Nut Soup premade; it was a perfect and no-stress way to celebrate our exhausting and fun experience together. By the end of the night, I had multiple people begging me for the recipe; I did the same the first night I ever had it!
I actually got the original recipe from a past boyfriend’s mother. It was his absolute favorite soup and she would make it every year for him for his birthday. What I love about this soup, aside from the fact that it is unbelievably tasty and rich, is that it is ridiculously easy, simple, and no-fuss to make. It is for this reason that it makes a perfect meal after a busy day.
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Seriously, all you do is chop up an onion and saute it in a soup pot.
Then chop your sweet potato and throw it in a pot with the broth, rice, and some cumin.
Let that do its thing…
Add some salsa, nut butter, and garbanzo beans and you’re home free!
It’s that easy!
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African Nut Soup
Preparation time: 15 min
Cooking time: 45 min
1 small-medium yellow onion, chopped
8 Cups vegetable broth
1 medium sweet potato
1 Tbsp avocado oil
1/2 Cup wild rice
1 tsp cumin
3//4 Cup salsa
1 Cup freshly ground nut butter (peanut butter goes really well in this!)
1 can garbanzo beans
Salt and Pepper, to taste
Saute the onions in the avocado oil on medium heat in a large soup pot until soft.
Add broth, sweet potato, rice, and cumin and bring to a boil.
Lower the heat to low so that the soup settles at a simmer. Cover the pot with a lid. Simmer for 35 minutes.
Add the garbanzo beans, salsa, nut butter, salt, and pepper to the pot. Cook for another 5 minutes (or longer for a thicker soup). All done! Enjoy!
This soup thickens into a nice stew and reheats nicely if you store some for leftovers.
I hope you love this soup as much as my family and I do!