Spicy African Yam Soup Recipe

Directions

Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

Nutrition

Amount Per Serving (4 total)

Calories
345 cal
17%

Fat
6.9 g
11%

Carbs
62.2 g
20%

Based on a 2,000 calorie diet

Reviews (124)

Rate This Recipe

shireen95

Dec. 20, 2008

"after tinkering with this recipe, i ended up with more of a stew than a soup (although the recipe as submitted is pretty darn good!). i prefer a fuller stew. i added almost a full cup of crunchy pea..." See morenut butter (for a nicely added crunch and to make it creamier), substituted the cumin for curry. I also added a minced jalapeno pepper along with a full jar of hot chunky salsa. i omitted the rice and added chopped chicken. I had some red peppers, so i chopped them up and threw them in. yum! even my daughter, who is not a big veggie lover, really enjoys this recipe! thank you!! "

Kristy

Feb. 9, 2006

"Sooo good!! I pureed the soup like some of the other reviewers did, and then added the peanut butter, rice, and salsa. I think the presentation is very nice that way. Also added a couple shakes each o..." See moref ginger and paprika. It's great that such a rich tasting soup can be so healthy! We'll definitely be having this one on a regular basis. Thanks so much for the recipe!"

JANICEALTON

Jan. 7, 2004

"This recipe was absolutely delicious. I used a leftover can of sweet potatoes, added more zucchini, omitted the rice and it worked well. It reminded me of an African Groundnut Soup I ate in Botswana..." See more. I think I'll make it again tonight!"

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