Spicy African Yam Soup

Spicy African Yam Soup

I asked Scott what he would like for his Valentine's dinner and he requested this Spicy African Yam Soup. Yes, it's that good. It's a recipe I've been making for over 20 years. It's incredibly flavorful and a breeze to prepare.

The recipe is delicious as is. Oftentimes, though, I will eliminate the chickpeas (tough on my tummy) and add more peanut butter. A friend of mine adds rotisserie chicken when she makes it. 



  • 1 teaspoon avocado oil
  • 1 small onion, chopped
  • 1 large sweet potato, peeled and diced
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cumin
  • 1 cup chunky salsa
  • 1 (15.5 ounce) can garbanzo beans, drained
  • 1 cup diced zucchini
  • ½ cup cooked rice
  • 2 tablespoons creamy peanut butter
  1. Heat the oil in a stockpot over medium heat. Sautee onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.

  2. Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.

  3. Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

Recipe Source

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