The other day I ran across a recipe for African soup that looked really good. The only problem is that it called for cous cous, peanuts, and frying in olive oil. Olive oil is an extremely healthful food, but should not be used at very high heats – it has a low smoke point and can oxidize, making it pro-inflammatory.
Anyway, I decided to re-mix the recipe with bone broth and other ancestral ingredients. If you don’t have bone broth handy, or wish to make any, that’s no problem. Just substitute organic broth with clean ingredients. It turned out really delicious, especially during the cold winter months. This soup was also super easy to make, especially since it only requires one pot. Enjoy!
Active cooking cooking time: 20 min / Cook time: 30 min / Total time: 40 min
Makes 6-8 servings
- 1 Tbsp coconut oil
- 1 ½ Tbsp grated fresh ginger
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 3 cups peeled and diced sweet potatoes (around 2 medium)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 28-oz can diced tomatoes
- ½ cup chunky almond butter (no ingredients other than almonds and salt)
- 5 cups chicken bone broth (or chicken broth)
- ¾ cup grated cauliflower
- Sea salt to taste
- ¼ cup full-fat coconut milk (for garnish)
- ¼ cup chopped almonds (for garnish)
- Heat coconut oil over medium heat in a large pot (big enough to hold full recipe)
- Add ginger, garlic, and onion and sauté ~5 minutes until soft and fragrant
- Add sweet potato, cumin and coriander. Stir.
- Add diced tomatoes and almond butter. Stir until evenly combined.
- Add broth and stir. Bring to boil, then reduce heat to low and simmer for 10 minutes.
- Add cauliflower and simmer 15 minutes, or until sweet potatoes are soft when pierced with a fork.
- Try a bite and salt to taste.
- Ladle into bowls and serve with a garnish of 1 dollop of coconut milk and sprinkled with chopped almonds.
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Hi Sweetpea! So proud of you & know all your hard work Into your nutrition company, but more importantly, I know your true concern in helping others with a healthier lifestyle. We all thank you! 😘. Going to make this African soup this week. Did you cook cauliflower beforehand, or soften along with sweet potatoes?
Erin Skinner says
Hi Pam, thank you so much for the sweet comment! I’m so glad you’re trying this soup this week – it was a big hit in our house, even with the kids. I don’t cook the cauliflower beforehand, but I do add it in with the broth and let it simmer/soften about 15 minutes (until sweet potatoes are cooked through). The cauliflower cooks a lot faster than the sweet potatoes because it’s grated. You could also use a food processor. Let me know how it turns out!