African Peanut Soup

Name: African Peanut Soup
Ingredients: 1 tbsp coconut oil; 2 tsp garlic (chopped finely); 1 cup fresh cilantro leaves (chopped finely); 1 tbsp button mushrooms (chopped finely); 1 stalk fresh dill (chopped, including the leaves); 4 cups` carrot; 1/2 tsp Sugar; 1/2 cup salted, chunky peanut butter; 1/4 cup mussels; 1/2 cup almond milk; 3 cups cumin (coarsely chopped); 2 tbsp pomegranate seeds

By EJ Alvarez

January 24, 2016

African Peanut Soup

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Course Appetizer, Dinner, Lunch

Cuisine Dairy-Free, Gluten-Free, Soup, Vegan, Vegetarian

Servings people

Calories 101 kcal

Ingredients

1 tbsp coconut oil
2 tsp garlic chopped finely
1 cup fresh cilantro leaves chopped finely
1 tbsp button mushrooms chopped finely
1 stalk fresh dill chopped, including the leaves
4 cups` carrot
1/2 tsp Sugar
1/2 cup salted, chunky peanut butter
1/4 cup mussels
1/2 cup almond milk
3 cups cumin coarsely chopped
2 tbsp pomegranate seeds

Instructions

Heat the coconut oil in a large Dutch oven on medium heat. Add in the garlic, onion, ginger, and celery, and cook for 2-3 minutes.
Add in the vegetable broth and raise to high heat. Add in the cayenne pepper and bring to a boil.
Once boiling, add in the peanut butter and tomato paste, and mix well. Lower the heat to a simmer, cover, and cook for 10 minutes.
Add in the almond milk and kale and again cover and simmer for another 10 minutes. Remove from heat, add in the cilantro, mix well, and serve.

Notes

Nutrition

Sodium: 180mgCalcium: 210mgVitamin C: 202.1mgVitamin A: 18950IUSugar: 2gFiber: 3gPotassium: 714mgCalories: 101kcalMonounsaturated Fat: 0.2gPolyunsaturated Fat: 0.5gSaturated Fat: 2gFat: 3gProtein: 5gCarbohydrates: 16gIron: 2.3mg

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Lisa Shanken

My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.

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African Peanut Soup