African Peanut Soup
Prep time
Cook time
Total time
This soup is rich, jam packed with veggies, loaded with probiotic and peanut buttery delicious.
Author: Samantha B. Johnson
Serves: 6
Ingredients
- 2 boneless skinless chicken breasts
- 5 tbsps garlic infused oil
- 2 tbsp coconut oil
- 3 tbsp coconut aminos
- 1 tbsp minced fresh ginger
- ¼ tsp red pepper flakes
- 3 tsp salt
- ¼ cup lemon
- 2 delicada squash
- ½ lb green beans cut into bite sized pieces
- 2 lg diced heirloom tomatoes ~ 4 cups (can also use canned tomatoes)
- 1 cup chunky peanut butter
- 2 cups water
- 1 cup 24 hr yogurt or lactose free yogurt of choice
- 6 chard leaves slivered
Instructions
- Put 2 small chicken breast in a pot with water and boil for about 10 min, strain and use fingers to pull apart and shred.
- While chicken is boiling…
- Cut squash into small cubes with skin on
- Add coconut oil and garlic oil to a large pot on med high heat and sauté delicada squash 5-7 min.
- Add minced ginger and sauté for a few minutes
- Add diced tomato sauté 7 min
- Add green beans sauté a few more minutes
- Add in rest of the ingredients except for chard and chicken
- Let it simmer and thicken for 20 min stirring occasionally
- Add shredded chicken and let cook for a few more minutes (more if the chicken didn't cook all the way through from boiling it)
- Add shredded chard
- Turn off and let cool to eating temperature.
- *soup typically gets better the longer it sits because the flavors seem to meld and get stronger so it can be better served the next day
Great recipe! Just wondering why you say it’s full of probiotics? We’re actually simmering the yogurt here, so surely the probiotics are cooked off??
I also wonder about the peanut butter. Won’t a legume feed the bacteria or have some fungal properties? Why not use almond butter instead?
True, but you could add the yogurt at the end and all won’t be lost. As for the peanuts I have never been lead to believe that there is any concern with eating them and in fact I have found that peanuts are very non reactive for me personally and I prefer them to almonds, plus it is an African Peanut soup so it kinda makes the dish in my opinion…If you are concerned with using them try the almond butter and let me know how it turns out!
OMG! This soup is A-MAZING. I thought I would never taste flavour again after being diagnosed with SIBO. I just made it, and I haven’t even finished the bowl yet – I had to get to my laptop to say thank you! I never leave comments…this soup has shaken me right out of my life-will-always-suck-because-I-have-SIBO funk…woo hoo! I couldn’t find lactose-free yoghurt (and didn’t feel like making it), so I substituted lactose-free milk…still great. I will be glued to your site for more tasty recipes to lift my newly-diagnosed spirits.
OMG! This recipe is SO GOOD! I just made last night, and had for my lunch with some Jasmine rice. I forgot to put the chard leaves in, but it’s great without it. Yum!!!