This hearty and delicious soup combines a wonderful variety of vegetables with peanut butter, chicken, and a few red pepper flakes for unexpected flavors and just the right amount of kick.
Preparation Time
30 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr
Calories
266 Calories
Recipe Instructions
Step 1
Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
Step 2
Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
Ingredients
1 tablespoon olive oil
1 onion, diced
1 cup chopped okra
1 cup finely chopped cabbage
1 cup peeled and chopped turnip
4 cups vegetable stock, divided
2 cups canned diced tomatoes, with juices
1 cup chopped sweet potato
1 cup peeled and chopped carrot
1 cup chopped cooked chicken, or to taste
0.5 cup peanut butter
0.25 teaspoon crushed red pepper flakes, or more to taste
