Spicy African Yam Soup


Last weekend, Zander and I took Alex to Catalina Island for Father’s Day. For lunch, we enjoyed a delicious “spicy” African yam soup. I put spicy in quotation marks, because it wasn’t really spicy at all. But it was mouth-wateringly delicious. And the nice thing about this dish is that it’s easy to customize and add as much spice as you like to your own bowl after the toddlers at the table have been served. 😉
Today, we decided to try and recreate the soup, and it was every bit as tasty as the one we tried at the restaurant! I found this exact same recipe in over a dozen places on the internet, so it’s hard to know which source to credit. Instead, I’ll just mention that it is not an original recipe, and I will note my modifications below, as always.

1 teaspoon vegetable oil (we used olive oil, and probably closer to 2 Tbsp)
1 small onion, chopped
1 large sweet potato, peeled and diced
1 garlic clove, minced (we used 4 garlic cloves)
4 cups chicken broth (we used VEGAN chicken-flavored broth, of course!)
1 teaspoon dried thyme
1/2 teaspoon ground cumin (we used about 2 tsp)
1 cup chunky salsa (we used medium spicy salsa)
15 1/2 ounces garbanzo beans, drained
1 cup zucchini, diced (we used 2 medium-sized zucchinis cut into half circles)
1/2 cup rice, cooked (we used about 2 cups of cooked brown rice)
2 tablespoons creamy peanut butter
Heat the oil in a stockpot over medium heat. Sauté the onion, sweet potato, and garlic until the onion and garlic are soft. (Turn down heat if necessary to prevent burning.)Stir in the vegan “chicken” broth, thyme, and cumin. Bring to a boil, cover and simmer for about 15 minutes.

Stir in the salsa, garbanzo beans, and zucchini. Simmer until tender, about 15 minutes.

Add the cooked rice and peanut butter, stirring until the peanut butter has dissolved.

If you would like a bit more spice, I highly recommend adding a generous portion of The Pepper Plant’s Chunky Garlic hot sauce to your bowl (or something similar). We all agreed that it really makes the soup taste amazing.


p.s. This recipe made enough soup to serve 6 adult and 2 toddler-sized portions (in other words, 2 full meals, because Grandma is in town this week, so we have an extra person at the table!)


About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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One Response to Spicy African Yam Soup

  1. Pingback: Chickpea Salad, Hummus, and Roasted Chickpeas | Vegan Mama

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