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Zimbabwean Chicken and Vegetable Soup

Zimbabwean Chicken and Vegetable Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 90 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🧅 1 onion, diced
    • 🍅 2 cups canned diced tomatoes, with juices
    • 1 cup finely chopped cabbage
    • 1 cup chopped sweet potato
    • 🥕 1 cup peeled and chopped carrot
    • 1 cup peeled and chopped turnip
    • 1 cup chopped okra

  • Proteins

    • 1 cup chopped cooked chicken, or to taste

  • Others

    • 1 tablespoon olive oil
    • 4 cups vegetable stock, divided
    • 🥜 ½ cup peanut butter
    • ¼ teaspoon crushed red pepper flakes, or more to taste

STEPS

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.

2

Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth.

3

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.

4

Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes.

5

Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

NUTRIENTS

Per 1 serving

🔥

266

Calories

  • 12
    Protein
  • 24
    Carbs
  • 15
    Fats

💡 You can substitute cooked tofu for chicken to make the recipe vegetarian-friendly.For a spicier kick, increase the amount of red pepper flakes.Serve the soup with a side of freshly baked bread for a hearty meal.