Ingredients
- 1 tbsp of premium olive oil
- Finely diced onion for added flavor
- A total of 4 cups of vegetable stock, split into portions
- Generous half cup of smooth peanut butter
- 2 cups of diced tomatoes from a can, along with their flavorful juices
- A pinch of crushed red pepper flakes to spice it up
- A cup of finely chopped cabbage for texture
- Sweet potato chunks to enhance sweetness
- Carrot pieces for a touch of color
- Turnip cubes to enrich the dish
- Fresh okra slices for a unique twist
- Chopped cooked chicken to suit your preference and taste
Step 1
Begin by warming up the olive oil in a generous-sized soup pot over medium heat. Saute the onion in the fragrant oil until it turns translucent, which should take roughly 5 minutes. Next, blend in a half cup of vegetable stock and creamy peanut butter, stirring until the mixture achieves a velvety consistency. Incorporate the rest of the vegetable stock, diced tomatoes along with their juices, and a sprinkle of crushed red pepper flakes. Let the mixture reach a boil, then lower the heat to simmer gently for about half an hour, giving it an occasional stir.
Step 2
Introduce the cabbage, sweet potato, carrot, and turnip into the pot, stirring occasionally as the vegetables cook until tender, which should take another 30 minutes. Add the okra and chicken into the simmering concoction, allowing the okra to soften over an additional 30 minutes.
Extra Tips & Suggestions
- 1. Keep your carrots and potatoes in a cool, dark place to prevent them from sprouting prematurely. This will ensure they stay fresh for longer and maintain their flavor in the soup.
- 2. Store your onions and garlic in a well-ventilated area away from direct sunlight. This will help them last longer and keep their pungent flavors intact when you add them to the soup.
