Peanut butter and spices in the broth make this chunky gluten free chicken soup with vegetables truly special.
Gluten-Free West African Peanut Soup Recipe
The luscious, peanuty gluten free chicken soup can easily be made vegan, if you use vegetable stock, skip the chicken, and bulk up the veggies with cauliflower, eggplant, or more sweet potatoes and collard greens.
- 2 tablespoons light olive oil or avocado oil divided
- 1 large yellow onion finely diced
- 1-1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons fresh grated ginger
- Kosher salt
- 1 teaspoon ground ancho chile powder or New Mexico chile powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground fenugreek
- 1/2 teaspoon cayenne pepper
- 2 small or 1 large sweet potatoes peeled and cut into 1/2-inch dice
- 1 bunch collard greens center stems removed and discarded and leaves chopped into bite-size pieces
- 1 (14-ounce) can diced tomatoes, with juice
- 6 cups gluten-free chicken broth
- 1/2 cup roasted salted, natural, smooth peanut butter
- 1/2 cup roasted salted peanuts, chopped, for garnish (optional)
Heat a large soup pot over medium-high heat and add one tablespoon of the oil. When it’s shimmering, add the onion and cook, stirring occasionally, until it’s softened and beginning to brown, 8 to 10 minutes.
Move the onion to the perimeter of the pot and add the remaining tablespoon oil and the chicken. Cook about 5 minutes, or until opaque.
Stir in the ginger, 1 teaspoon salt, and the chile powder, coriander, cumin, turmeric, fenugreek, and cayenne pepper. Cook, stirring constantly, until fragrant, 1 to 2 minutes.
Add the sweet potatoes, collard greens, diced tomatoes, and chicken broth. Bring to a boil, reduce to a simmer, and cook, uncovered, until the sweet potatoes and collard greens are tender, and the chicken is cooked through, 12 to 15 minutes.
Stir in the peanut butter and cook 3 minutes more.
Photography Simone Miller