Delicious and Comforting African Nut Soup

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.

* * *

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.

Ignore the potato (unless you love them, then by all means, throw one in!). My sweet potato was too small to be on its own.

Let that do its thing…

Add some salsa, nut butter, and garbanzo beans and you’re home free!

Ok, I’ll admit, this soup isn’t super photogenic…

It’s that easy!

Dinner on the back porch tonight with a glass of red.

* * *

African Nut Soup

Preparation time: 15 min
Cooking time: 45 min
Serves: 6


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!


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