Saharan West African Peanut and Pineapple Soup

Saharan West African Peanut and Pineapple Soup

Joy Kimberly 5

"This sounds very adventurous, but you'll be glad you came along for the ride! It's absolutely tasty and all the flavors surprisingly go together and taste great!"
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h servings 210 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
  2. Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
  3. Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
  4. Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
  5. Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.

Footnotes

  • Cook's Note:
  • Puree about half the soup in a blender before adding the whipping cream, garlic, and scallion if you like a thicker texture.

Reviews

2
Most helpful
Most positive
Least positive
Newest

I dried the pineapple, and that was great! The rest of the soup was easy to put together. I used cashew milk instead of cream, and had a creamy smooth texture with bits of vegetables. This is...

I'm having a tea for some ladies and wanted to serve a different soup. I made this and really really like it, but it is to heavy for a ladies tea. I will find a lighter one for that, but I will ...

Other stories that may interest you