West African peanut soup, you'll get tons of recipe results, so clearly I am not alone in my love for this dish. Usually I use peanuts, but since many of my readers avoid these (either for allergy reasons or because they eschew legumes altogether) I tried it with cashews and cashew butter and was very pleased with the results. I think that sunflower seed butter would also work well.
I added lots of kale. I love its texture in soup, because it stays hearty and chewy, which is especially nice for us low-carbers who don't use noodles, rice, or soup dumplings. It makes the soup feel more substantial and is healthy to boot. I always add chayote squash as well, but you could certainly substitute zucchini, string beans, or even sweet potato.
CASHEW CHICKEN SOUP WITH KALE
Serves about 4
- 1-2 Tbs fat of choice (I used coconut oil)
- 3 shallots, thinly sliced
- 1 Tbs grated fresh ginger (or 1 tsp dried)
- 1 Tbs garlic, minced or pressed (about 3 cloves)
- 8 oz chicken breast, sliced or cubed
- 1/4 tsp cayenne pepper
- 4-6 cups chicken broth
- 1 can fire-roasted diced tomatoes
- 2 chayote squashes, cut into chunks (or another vegetable, see description)
- 1 bunch kale, stemmed and torn into pieces
- 1/2 cup creamy cashew butter, peanut butter, or a combination of both (or you could try sunflower seed butter)
- Salt and pepper to taste
- Crushed cashews or peanuts for garnish (1-2 oz)
- Heat the oil over medium-high until quite hot. Add the shallots and cook until browned and crisp.
- Turn down the heat to medium and add the ginger, garlic, and cayenne. Cook for about a minute. Add the chicken and cook until starting to color.
- Add 4 cups of broth, bring to a boil, then reduce to a simmer. Add the tomatoes, chayote, and kale, and simmer, stirring occasionally, until vegetables are tender and chicken is cooked through. Add more broth if desired.
- Mix some of the broth with the cashew or peanut butter, then stir it into the soup. Add salt and pepper to taste.
- Serve, garnished with crushed peanuts or cashews.