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Spice & Easy Meal Starter Spice Mixes Are 25% Off With Code EASYSUMMER
Spice & Easy Meal Starter Spice Mixes Are 25% Off With Code EASYSUMMER

Test Kitchen Approved

Peanut Soup

Peanut Soup

Peanut Soup

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Yields

6 servings

Prep Time

10 Minutes

Cooking Time

1 Hours 15 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Inspired by Ghanian groundnut soup and Virginian cream of peanut soup, one bowl of this smooth, hearty, mildly spicy soup will have you hoping the cold months never end.

Ingredients

2 Tbsp. vegetable oil, divided




1 yellow onion, peeled and quartered

2 roma tomatoes, quartered

2 cloves garlic, roughly chopped

1-inch knob fresh ginger, grated

2 Tbsp. tomato paste

6 cups chicken broth, divided

1 cup natural peanut butter

2 whole chicken legs with skin and bone

Lemon juice, to finish

Savory Spice ingredients in this recipe

  • Tan-Tan Moroccan Seasoning

    Tan-Tan Moroccan seasoning is inspired by North African cuisine and Moroccan food. These Moroccan spices are robust & full in flavor. Try using...

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  • Garam Masala Blend

    Garam Masala is the most popular spice blend in India, and is often used as a finishing seasoning in Punjabi cuisine, just like how salt & pepp...

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  • Habanero Chile Powder

    Cooking with Habanero Chile Powder is no joke, as this spicy seasoning rates a 10 out of 10 in intensely hot heat. Our ground habanero powder is no...

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Directions

Step 1: Make soup base

In a dutch oven over medium heat, toast Tan-Tan Moroccan Seasoning, Garam Masala, and Habenero Chile Powder in 1 Tbsp. oil for 30 seconds or until fragrant. Add onion, tomatoes, garlic, ginger, and tomato paste. Cook for 5 min. or until tomato paste is caramelized. Add 4 cups chicken broth and bring to a boil. Reduce to a simmer and simmer 5 min. or until skin is peeling off of tomatoes. Add peanut butter and blend until smooth with an immersion blender, or in batches in a traditional blender. Strain into a large bowl through a mesh sieve.

Step 2: Brown chicken and simmer soup

In the same dutch oven, heat remaining 1 Tbsp. oil and brown chicken on both sides. Add strained soup base and remaining 2 cups chicken broth into pot with chicken. Bring to a boil and reduce to a simmer. Let simmer until oils separate on top, about 1 hour.

Step 3: Shred chicken and finish soup

Transfer chicken to a cutting board. Remove skin from chicken and discard. Use two forks to shred chicken, discarding bones. Return chicken to soup and stir to combine. Finish with a squeeze of lemon juice and serve hot.