How to Prepare the Hirshone Beninese Peanut Soup

This vegetarian peanut soup is a favorite food recipe in West Africa, and my version is quite traditional.
This Beninese cuisine is known throughout Africa for its exotic ingredients and delicious dishes.

INGREDIENTS

• 2 cups vegetable soup
• 1 can (15 ounces) of coconut milk
• ½ cups chopped yellow onion
• 4 scallion, chopped
• ½ cup de-stringed sliced ​​celery
• Celery leaves, chopped
• 4 large cloves garlic, minced
• 1 large jalapeño, seeded and diced
• 1 tablespoon fresh ginger, peeled and grated
• 1 tablespoon fresh turmeric, peeled and grated (if not available, use ginger)
• 2 cups chopped sweet potatoes (1/2 inch pieces)
• 1 can (14.5 ounces) of diced tomatoes
• 2 teaspoons sea salt, or to taste
• 1 ¼ teaspoon ground black pepper
• ½ tablespoon of smoked paprika
• 1 tablespoon Maggi spices
• 1 ½ tablespoon of a mixture of spices Berbere (preferably) or curry powder
• 1 cup creamy peanut butter
• 2 tablespoons finely chopped fresh cilantro
• Fresh cilantro
• canned or soaked dried chickpeas
• chopped red pepper
• ground peanuts for garnish.

INSTRUCTIONS

1. Put the vegetable stock in a 3 quarter pot over medium heat.
2. Add all remaining ingredients except peanut butter, cilantro, and chickpeas and cook for 15 minutes, stirring occasionally.
3. Take out about 1 cup of liquid and put it in a small bowl.
4. Add the peanut butter and stir until creamy.
5. Return the mixture to the pot, mix well, add cilantro and cook for 5 minutes, stirring occasionally.
6. Use an immersion blender and puree the soup until smooth.
7. Garnish with crushed peanuts, chickpeas, chopped cilantro, and chopped red bell pepper before serving.