African Peanut Soup

This soup is so good - everybody loves it. Originally my husband claimed to hate peanut butter - but for some reason he loves it in this soup - it really makes the soup something special.

1 medium onion, chopped
3 cloves garlic, coarsely chopped
1 tablespoons extra virgin olive oil
1 can (400g) canned chopped tomatoes
2-1/2 cups water plus 1 veggie-bouillon cube
½ cup tomato sauce
1/4 cup fresh mint leaves, minced, divided [if you can't find mint, just seep a bag of mint tea in the soup while it simmers and take it out before you serve]
1-1/2 teaspoons mild chili powder [if you don't have mild chili powder – you must adjust the seasoning to your taste - i use 1/2 tsp hot chili powder]
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes or mild paprika powder
1 cup frozen chopped spinach
1/3 cup chunky or smooth peanut butter
Hot pita bread

Combine the onions, garlic, and olive oil in a large stockpot and cook and stir over high heat for about 5 minutes until the onions are transparent. Turn the heat down to a simmer.
Add the chopped tomatoes, water and bouillon, tomato sauce, 3 tablespoons of the mint leaves, chili powder, cumin, salt, and red pepper, and simmer about 10 to 12 minutes.
Add the spinach, peanut butter and cook about 3 to 4 minutes, stirring constantly to distribute the peanut butter. The soup will thicken slightly.
To serve, ladle the soup into bowls and garnish with a pinch or two of the remaining mint leaves. Serve with warmed pita. Makes 3-4 servings.
Recipe adapted from


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