"This hearty and delicious soup combines a wonderful variety of vegetables with peanut butter and a few red pepper flakes for unexpected flavors and just the right amount of kick." — mary
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vegetable stock, divided
canned diced tomatoes, with juices
crushed red pepper flakes, or more to taste
finely chopped cabbage
chopped sweet potato
peeled and chopped carrot
peeled and chopped turnip
chopped cooked chicken, or to taste
I love this soup and usually kick up the spice a bit by adding at least 1/2 to 1 tsp of the red pepper flakes.
You can adjust the pepper flakes to your desired spice level.
I didn't have a turnip but otherwise made as written. It's a combination of vegetables I haven't seen together before, and they mesh well. I enjoy the way the peanut butter thickens the liquid a little bit. I prefer things a bit spicier, so I served mine with hot sauce added at the table. I am tempted to try it in the slow cooker, as it did take a bit long for a weeknight dinner.
I made this a couple nights ago, and have been eating it for lunch and dinner since! It's a wonderful, hearty soup - enough for a full meal.
I didn't use the carrot (no good ones at the store) or the okra (not a fan). But, I didn't change anything else. The peanut butter gives the soup fantastic flavor, and I love being able to use some of my turnips in it!
Since I like things spicy, next time I may add a fresh, diced jalapeno. But, the recipe needs no alterations as it is. I'll definitely be making it Again. Thanks, Mary, for sharing it!
My curiosity lead me to whip this Zimbabwean soup & glad it did. Loved it, can't describe the taste but it was amazingly different from the norm.
This is an awesome as well as healthy recipe. Will make again and again. As with other reviewers, the lack of spices demanded tweaking. I tripled the red pepper, added cumin and parsley (or oregano) and doubled the chicken for a higher protein content. The sweet potatoes made me itch, so the next time I simply substituted butternut squash.
It turned out good. Our recipe was very thick and we ended up using more vegetable stock than called for in the recipe. We omitted the red pepper flakes because it would've been too much for our children. I used leeks instead of onions because I like leeks better for soups. The flavor of the soup was good and worked great for our South African dinner theme for the evening. I loved the assortment of vegetables in the soup.
Very, very good. It doesn't even taste like peanut butter is in the soup, but you know that there is some sort of nice seasoning in it. There were literally NO leftovers and we are all picky eaters.
I love trying new recipes that have unique ingredient combinations. I love it even more when it exceeds all expectations. The peanut butter blends very well with the vegetable broth giving it an added depth of flavor that warms the soul. I didn’t have a turnip, so I added a potato. I also tossed in a partially opened can of Rotel tomatoes, but other than that, I stuck to the recipe. This recipe is a keeper!!
* Percent Daily Values are based on a 2,000 calorie diet.
Zimbabwean Chicken and Vegetable Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 131
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