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The Hirshon Beninese Peanut Soup

  • Total Time: 0 hours


Units Scale
  • 2 cups vegetable stock
  • 1 (15-ounce) can coconut milk
  • 1/2 cup diced yellow onion
  • 4 scallions, minced
  • 1/2 cup de-stringed diced celery
  • Leaves from one bunch of celery, chopped
  • 4 large garlic cloves, minced
  • 1 large jalapeño, seeded and diced
  • 1 tablespoon peeled and grated fresh ginger
  • 1 tablespoon peeled and grated fresh turmeric (if not available, use ginger instead)
  • 2 cups chopped sweet potato (1/2-inch pieces)
  • 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 2 teaspoons sea salt, or to taste
  • 1 1/4 teaspoon ground black pepper
  • 1/2 tablespoon smoked paprika
  • 1 tablespoon Maggi seasoning
  • 1 1/2 tablespoons Berbere spice mix (preferred) or curry powder
  • 1 cup creamy peanut butter
  • 2 tablespoons finely chopped fresh cilantro
  • Fresh cilantro, canned or long-soaked dried chickpeas, minced red bell pepper and crushed peanuts for garnish


  1. Place the vegetable stock in a 3-quart pot over medium-high heat. Add all the remaining ingredients, except the peanut butter, cilantro, and chickpeas and cook for 15 minutes, stirring occasionally.
  2. Remove about 1 cup of the liquid and place it into a small bowl. Add the peanut butter and stir until creamy. Return the mixture to the pot, stir well, add Cilantro and cook for 5 minutes, stirring occasionally.
  3. Use an immersion blender and purée the soup to a smooth consistency. Garnish with crushed peanuts, chickpeas, minced cilantro and minced red bell pepper before serving.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 718.59 kcal
  • Sugar: 14.16 g
  • Sodium: 1158.59 mg
  • Fat: 56.91 g
  • Saturated Fat: 27.0 g
  • Trans Fat: 0.05 g
  • Carbohydrates: 44.8 g
  • Fiber: 10.97 g
  • Protein: 20.32 g
  • Cholesterol: 0.0 mg

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