This Brown Sugar Glaze recipe is sticky and sweet and takes only a few minutes to whip up! You will want to drizzle it over everything!

It is the holiday season which is always my favorite time of year when it comes to food. This brown sugar glaze is a perfect sauce to pour on ultimately anything.

This is my go-to ham glaze recipe. I love how the molasses in the light brown sugar really brings the flavor to life in this glaze. And although I typically serve this on a baked ham, I also like to drizzle it over desserts such as cakes, cookies, or even side dishes like my Balsamic Brussel Sprouts.

How to Make Brown Sugar Glaze

Assemble your ingredients. For exact amounts see the recipe card below.

Step #1: In a bowl combine the brown sugar, season salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and paprika and mix together.

Step #2: Add the sugar mixture to a small saucepan and add in 6 Tablespoons of water or broth and boil on the stovetop for 1-2 minutes.

Step #3: Finally, serve and enjoy!

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Brown Sugar Glaze Recipe

This Brown Sugar Glaze recipe is sticky and sweet and takes only a few minutes to whip up! You will want to drizzle it over everything!

Course Condiments & Sauces

Cuisine American

Diet Gluten Free, Dairy Free, Vegan, Vegetarian

Prep Time 2 minutes minutes

Cook Time 2 minutes minutes

Total Time 4 minutes minutes

Servings 8 servings

Calories 158kcal

Author Linda

Ingredients

• 1 1/2 cups light brown sugar
• 1/2 tsp seasoned salt
• 1/2 tsp onion powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp cloves
• 1/4 tsp paprika

Instructions

• In a bowl combine the brown sugar, season salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and paprika and mix together.
• Add the sugar mixture to a small saucepan and add in 6 Tablespoons of water or broth and boil on the stovetop for 1-2 minutes.
• Finally, serve and enjoy!

Video

Notes

You can store this recipe in an airtight container in your refrigerator for up to 1 week.

To reheat this recipe you can do so either on the stove top or in the microwave until everything has warmed through.

Nutrition

Serving: 1serving | Calories: 158kcal | Carbohydrates: 41g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.004g | Sodium: 157mg | Potassium: 59mg | Fiber: 0.1g | Sugar: 40g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 0.3mg

This sweet and rich Vegan Pecan Pie recipe is a classic holiday treat that will be a hit at any gathering!

The holidays are right around the corner, so I had to get to baking to see what recipes I want to make this year. And this Vegan Pecan Pie will definitely be on my Thanksgiving table along with my Red Skin Mashed Potatoes.

It is rich and has that sticky, caramel-like consistency that is sweet and filled with all of that classic pecan flavor. Whether you follow a vegan diet or not, you are sure to devour this traditional holiday dessert.

Recipe Ingredients

Vegan Pie Crust – You can make homemade crust or use a pre-made crust. I prefer Marie Callendar’s because they’re vegan, I love the texture and taste, and you can find them in most freezer sections.

Flaxseed Meal – Sometimes referred to as flax eggs are the typical egg substitute when it comes to vegan baking.

For all ingredients and amounts, please see the recipe card below.

How to Make Vegan Pecan Pie

Step #1: Preheat your oven to 350 degrees Fahrenheit.

Step #2: Line your pie pan with your crust and prick the crust a few times evenly over the bottom and bake for 8 minutes.

Step #3: Next, in a medium saucepan over medium heat, whisk together the almond milk, maple syrup, brown sugar, flaxseed meal, cinnamon, vanilla extract, and coconut oil.

Step #4: Stir until the mixture boils, allow it to boil for 1 minute while stirring and then reduce to a simmer for another 4 minutes until the mixture has thickened to a syrup consistency then remove from heat.

Step #5: Next, remove the pie from the oven and cover the bottom of the crust with the pecan halves.

Step #6: Then, pour the pecan pie filling on top of the pecans and fill the pie crust. If you are a perfectionist like me this is a great time to take a toothpick and align the pecans how you want but note they will slightly move during baking from the bubbling of the filling.

Step #7: Bake the pie for 1 hour or until the filling is set on the borders but still jiggly in the middle. If needed, you can cover the pan with foil to prevent the side of the crust from burning.

Step #8: After it has finished baking, let it cool on the counter or cooling rack at room temperature for a minimum of 3 hours. Then, serve and enjoy!

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Vegan Pecan Pie Recipe

This sweet and rich Vegan Pecan Pie recipe is a classic holiday treat that will be a hit at any gathering!

Course Desserts

Cuisine American

Diet Dairy Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cooling Time 3 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 12 slices

Calories 291kcal

Author Linda

Ingredients

• 1 1/2 cups pecan halves
• 1/2 cup unsweetened almond milk
• 3/4 cup pure maple syrup
• 1/2 cup brown sugar
• 6 Tbsp flaxseed meal
• 1/2 tsp ground cinnamon
• 2 Tbsp coconut oil
• 1 vegan pie crust I use Marie Callender's

Instructions

• Preheat your oven to 350 degrees Fahrenheit.
• Line your pie pan with your crust and prick the crust a few times evenly over the bottom and bake for 8 minutes.
• Next, in a medium saucepan over medium high heat combine the almond milk, maple syrup, brown sugar, flaxseed meal, cinnamon, vanilla extract, and coconut oil.
• Stir until the mixture boils, allow it to boil for 1 minute while stirring and then reduce to a simmer for another 4 minutes until the mixture has thickened to a syrup consistency then remove from heat.
• Next, remove the pie from the oven and cover the bottom of the crust with the pecan halves.
• Then, pour the pecan pie filling on top of the pecans and fill the pie crust. If you are a perfectionist like me this is a great time to take a toothpick and align the pecans how you want but note they will slightly move during baking from the bubbling of the filling.
• Bake the pie for 1 hour or until the filling is set on the borders but still jiggly in the middle. If needed, you can cover the pan with foil to prevent the side of the crust from burning.
• After it has finished baking, let it cool on the counter or cooling rack for a minimum of 3 hours. Then, serve and enjoy!

Video

Notes

You can store this recipe in an airtight container in your fridge for up to 3-4 days, or in your freezer for up to 1 month.

Nutrition

Serving: 1slice | Calories: 291kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 87mg | Potassium: 153mg | Fiber: 3g | Sugar: 22g | Vitamin A: 7IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 1mg

Fluffy, sweet, and packed with fresh blueberries. You will not be able to get enough of these Vegan Blueberry Muffins!

You’re about to find your new favorite start to the day and it is these Vegan Blueberry muffins. They’re so fluffy that they melt in your mouth just like my Scotch Pancakes plus, they have pops of tart and sweetness as you bite into them.

Why We Love This Recipe

• Of course, because it’s vegan!
• The blueberries add a pop of tart and sweetness within the muffin.
• They’re a perfect grab and go breakfast just like my French Toast Cups with Bourbon Sauce.
• The sugar topping adds a little crisp sweet flavor as you bite into these muffins.

Recipe Ingredients

Apple Cider Vinegar: This might seem like a random ingredient but when combined with Almond Milk it makes a replacement “vegan buttermilk” that’s used in Vegan baking.

Blueberries: You can use fresh or frozen blueberries, but in my opinion fresh taste way better and keep your batter from turning purple.

For ingredients and exact amounts please see the recipe card below.

How to Make Vegan Blueberry Muffins

Step #1: Preheat your oven to 400 degrees Fahrenheit and place liners in your muffin tin and spray them lightly with oil.

Step #2: Next, combine your almond milk and apple cider vinegar in a large measuring cup or small bowl and set aside to curdle, this will become your “buttermilk”.

Step #3: In a large bowl whisk together the flour, sugar, baking powder, salt, and cornstarch.

Step #4: Then add in the oil, vanilla, and milk/vinegar mixture into the dry ingredients and stir everything together. It’s okay if there are small lumps in the batter.

Step #5: Next, in a small bowl add the blueberries and 1 teaspoon of flour and coat the blueberries in the flour. Be sure to save a few blueberries on the side for topping the batter before baking.

Step #6: After the blueberries have been coated in a light layer of flour, add them into the muffin batter and mix in.

Step #7: Next fill your prepared muffin pan ¾ the way full with the batter and then top the batter with a couple of small blueberries and a generous sprinkle of granulated sugar over the tops.

Step #8: Bake in your oven for 20-25 minutes until they are ever so slightly golden and a toothpick comes out clean.

Step #9: Finally, serve and enjoy!

Expert Tips

Do not skip adding flour to your blueberries! It might seem like a silly step, but it makes all the difference! Adding flour to your blueberries keeps them from all sinking to the bottom of the batter.

Don’t over bake! These turn ever so slightly golden brown when they are done. If you leave them in until they are the traditional golden brown color when it comes to baking, they will likely be overdone.

Be gentle folding in the blueberries. If you are using frozen blueberries or if a fresh one bursts in the batter it could turn your batter purple. There is no difference in taste, they just might come out looking a little different.

Storage Information

You can store these vegan muffins in an airtight container on your counter for 2-3 days. Or in your fridge for 4-5 days.

More Scrumptious Vegan Recipes

• Vegan Migas
• Five Easy Vegan Smoothies
• Thai Red Curry (Vegan)
• Vegan Southern Bowls

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Vegan Blueberry Muffins Recipe

Fluffy, sweet, and packed with fresh blueberries. You will not be able to get enough of these Vegan Blueberry Muffins!

Course Breakfast

Cuisine American

Diet Dairy Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 muffins

Calories 169kcal

Author Linda

Ingredients

• 1 1/4 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 2 cups all purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 Tbsp cornstarch
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 3 Tbsps granulated sugar optional muffin topping
• nonstick cooking spray

Instructions

• Preheat your oven to 400 degrees Fahrenheit and place liners in your muffin tin and spray them lightly with oil.
• Next, combine your almond milk and apple cider vinegar in a large measuring cup or small bowl and set aside to curdle, this will become your “buttermilk”.
• In a large bowl whisk together the flour, sugar, baking powder, salt, and cornstarch.
• Then add in the oil, vanilla, and milk/vinegar mixture into the dry ingredients and combine everything together. It’s okay if there are small lumps in the batter.
• Next, in a small bowl add the blueberries and 1 teaspoon of flour and coat the blueberries in the flour. Be sure to save a few blueberries on the side for topping the batter before baking.
• After the blueberries have been coated in a light layer of flour, add them into the muffin batter and gently fold in.
• Next fill your prepared muffin liners ¾ the way full with the batter and then top the batter with a couple of small blueberries and a generous sprinkle of granulated sugar over the tops.
• Bake in your oven for 20-25 minutes until they are ever so slightly golden and a toothpick comes out clean.
• Finally, serve and enjoy!

Video

Nutrition

Serving: 1muffin | Calories: 169kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 115mg | Potassium: 28mg | Fiber: 1g | Sugar: 16g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

This Coconut Curry Salmon recipe is a delightful fusion of flavors, combining the natural richness of salmon with the aromatic and creamy elements of coconut and curry.

Salmon is one of those super foods that tastes good and is good for you. If you love salmon then you must also try my Asian Salmon, Mango Habanero Salmon, and Roast Salmon Provencal.

One thing I love about salmon is that you can really make it taste like any flavor simply by the ingredients you use. Salmon has this light fish flavor and so if you add in strong flavors such as coconut and curry that’s what you end up tasting.

When the salmon is cooked in the coconut curry sauce, it absorbs the flavors of the sauce, resulting in a harmonious combination. The richness of the salmon complements the creaminess of the coconut milk, while the spices add depth and complexity to the overall taste.

How to make Coconut Curry Salmon

Assemble your ingredients. For exact amounts see the recipe card below.

Preheat your oven to 475 degrees Fahrenheit and line a baking sheet with foil.

In a small bowl combine the oil, light brown sugar curry powder, onion powder, garlic powder, and salt to make a rub for the salmon. Note: if you think the rub is too thick you can add another ½-1 teaspoon of oil.

Next, place your salmon skin side down on your prepared baking sheet and coat it in the rub.

Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit.

While the salmon filets are baking, prepare the coconut curry sauce.

In a medium skillet over medium to medium-high heat, add in the garlic and freshly grated ginger and sauté for 3 minutes.

Next, add in the brown sugar and curry paste and sauté for another 2 minutes.

Then add in the coconut milk, soy sauce, lime zest and spinach. Stir until the spinach has wilted.

Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl topping it with the salmon and finally the sauce and enjoy!

FAQs

Storage and Reheating

You can store this recipe in an airtight container in your fridge for 2-3 days. To reheat you can do so in a pan over medium heat until everything has warmed through. You can also reheat in the microwave until everything has warmed through.

More delicious Curry Recipes to enjoy!

• Thai Red Curry
• Curry Chicken Salad
• Indonesian Curry Tofu Noodles
• Green Curry Sauce
• Creamy Cashew Chicken Curry
• Fall Vegetable Curry
• Pineapple Curry Chicken Skewers

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Coconut Curry Salmon Recipe

This Coconut Curry Salmon recipe is a delightful fusion of flavors, combining the natural richness of salmon with the aromatic and creamy elements of coconut and curry.

Course Main Course, Main Dish

Cuisine Asian, Indian

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4 servings

Calories 511kcal

Author Linda

Ingredients

For the Salmon

• 1 1/2 lbs salmon cut into 4 filets
• 1 Tbsp light brown sugar
• 1 tsp curry powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp olive oil

For the Coconut Curry Sauce

• 1 Tbsp olive oil
• 2 cloves garlic minced
• 1 tsp fresh ginger minced
• 1 Tbsp light brown sugar
• 1 Tbsp red curry paste
• 1 can coconut milk
• 2 Tbsp soy sauce
• 1 Tbsp lime zest
• 3 cups fresh spinach chopped

Instructions

• Preheat your oven to 475 degrees Fahrenheit and line a baking sheet with foil.
• In a small bowl combine the oil and spices to make a rub for the salmon. Note: if you think the rub is too thick you can add another ½-1 teaspoon of oil.
• Next, place your salmon skin side down on your prepared baking sheet and coat it in the rub.
• Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit of internal temperature.
• While the salmon is baking, prepare the coconut curry sauce.
• In a medium skillet over medium heat, add in the garlic and ginger and sauté for 3 minutes.
• Next, add in the brown sugar and curry paste and sauté for another 2 minutes.
• Then add in the coconut milk, soy sauce, lime zest and spinach. Stir until the spinach has wilted.
• Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl topping it with the salmon and finally the sauce and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 511kcal | Carbohydrates: 11g | Protein: 37g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 884mg | Potassium: 1102mg | Fiber: 1g | Sugar: 6g | Vitamin A: 664IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 5mg

This Pan de Agua recipe, the ‘water bread’, is a staple in Latin American kitchens. Revel in its fluffy texture and satisfying density – an effortlessly simple bread that promises to be the easiest loaf you’ll ever bake!

Recipe Ingredients

• All-Purpose Flour: This provides the structure and body of the bread.
• Active Dry Yeast: This is the leavening agent that helps the bread puff up and get that lovely, airy interior.
• Salt: It’s crucial for flavor and also helps control yeast fermentation for the perfect rise.

See the recipe card for full information on ingredients and quantities.

How to Make Pan de Agua

Step #1: In a large bowl, dissolve the yeast in hot water and let it sit for 25 minutes, stirring occasionally.

Step #2: Next, add the flour and salt to the yeast mixture.

Step #3: Then, knead the dough for 10 minutes until it reaches an elastic consistency.

Step #4: Cover the bowl with a kitchen towel and let the dough rise for 1 hour and 45 minutes. Then, punch it down and let it rise for another 45 minutes.

Step #5: While it is rising the second time, preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius).

Step #6: After it has risen, shape your dough into a loaf, cut slits in the middle, and bake on a baking sheet for 20 minutes, or until golden brown.

Finally, serve with butter and enjoy!

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Pan de Agua Recipe

This Pan de Agua recipe, the 'water bread', is a staple in Latin American kitchens. Revel in its fluffy texture and satisfying density – an effortlessly simple bread that promises to be the easiest loaf you'll ever bake!

Course Breads

Cuisine Latin American

Diet Dairy Free, Vegan, Vegetarian

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Resting Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 15 Slices

Calories 137kcal

Author Linda

Ingredients

• 4 1/2 cups all-purpose flour
• 1 1/2 cups water
• 1 Tbsp active dry yeast
• 1 tsp salt

Instructions

• In a large bowl, dissolve the yeast in hot water and let it sit for 25 minutes, stirring occasionally.
• Next, add the flour and salt to the yeast mixture.
• Then, knead the dough for 10 minutes until it reaches an elastic consistency.
• Cover the bowl with a kitchen towel and let the dough rise for 1 hour and 45 minutes. Then, punch it down and let it rise for another 45 minutes.
• While it is rising the second time, preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius).
• After it has risen, shape your dough into a loaf, cut slits in the middle, and bake on a baking sheet for 20 minutes, or until golden brown. Finally, serve with butter and enjoy!

Video

Notes

Storage Info:

To keep Pan de Agua fresh, store it at room temperature, wrapped in a cloth inside a plastic bag for two days. For extended storage, freeze the sliced bread wrapped in plastic and then in foil for up to three months. To warm up a whole loaf of bread or slices, heat them in an oven preheated to 350°F (about 175°C); it should take roughly 10-15 minutes.

Nutrition

Serving: 1Slice | Calories: 137kcal | Carbohydrates: 29g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 157mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.001mg | Calcium: 7mg | Iron: 2mg

This Cranberry Margarita recipe is a festive Holiday cocktail filled with cranberry juice, lime juice, and of course, tequila!

Margaritas and fruit make some of the best cocktails. If you are looking for other similar recipes then you must also check out my Pineapple Margarita, Orange Margarita, and Blueberry Margarita!

I cannot lie, a cranberries are my absolute FAVORITE fruit to put into a margarita. I think the reason is because you can only enjoy this cocktail with fresh cranberries for a very short part of the year, the Holiday season. Cranberry season is from October – December so if you want to try this delectable concoction then run to the nearest store to grab a bag of fresh cranberries before they’re gone! Now, you should note that technically you don’t need fresh cranberries to make this beverage, it is an optional garnish to have fresh cranberries, but for me they make ALL the difference.

How to make a Cranberry Margarita

Assemble your ingredients. For exact amounts see the recipe card below.

In a cocktail shaker with ice, add in the tequila, triple sec, lime juice, simple syrup, and cranberry juice.

Shake vigorously for 20 seconds.

Pour into your favorite cocktail glass with ice, rimmed with sugar.

Garnish with fresh cranberries, a slice of lime, and a rosemary sprig and enjoy!

This beverage is the perfect mix between sour and sweet. It has the tartness from the cranberry juice and lime juice that will make your mouth pucker. But at the same time with the addition of the triple sec and simple syrup it adds a sweetness that is perfectly blended together with the tequila.

Serving Ideas for This Cranberry Margarita

This cocktail is perfect to serve during the holidays. Here are some festive ideas on how to make this Cranberry Margarita the star of your festivities!

Beverage Dispenser

When you go to print this recipe you can increase the servings to make a whole batch! You can pour a pitcher of margaritas in your favorite Beverage Dispenser with fresh cranberries and slices of limes inside and on the side for garnish.

Ornament Margaritas

My FAVORITE way to serve these margaritas is in a Clear Plastic Ornament inside a margarita glass. I add the garnishes to the glass then your guests can pour their margarita from the ornament into their glass which makes for a fun and festive activity.

Make your Own Cranberry Margarita BAR

Some people prefer more sweet or more sour margaritas so you can set out all the ingredients with a recipe and garnishes but also have it to where guests can make it their own!

More delicious Margarita recipes

• Strawberry Jalapeño Margarita
• Cadillac Margarita
• Avocado Margaritas
• Frozen Coconut Margaritas from Scratch
• Italian Margarita
• Jalapeño Margarita

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Cranberry Margarita Recipe

Indulge in the spirit of the holidays with this dazzling Cranberry Margarita recipe! A perfect fusion of tangy cranberry juice, zesty lime, and the smooth kick of tequila, this cocktail is a celebration in a glass.

Course Beverages, Cocktail

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Calories 374kcal

Author Linda

Equipment

• 24oz Cocktail Shaker Bar Set
• Glass Beverage Dispenser
• Clear Christmas Ornaments

Ingredients

• 2 oz cranberry juice
• 2 oz tequila
• 1 oz triple sec
• 1/2 oz lime juice
• 1/2 oz simple syrup
• fresh cranberries optional garnish
• lime wedge optional garnish
• rosemary sprig optional garnish
• sugar optional rim

Instructions

• In a cocktail shaker with ice add in your tequila, triple sec, lime juice, simple syrup, and cranberry juice.
• Shake vigorously for 20 seconds.
• Pour in your favorite cocktail glass with ice and rimmed with sugar.
• Garnish with fresh cranberries, a slice of lime, and a rosemary sprig and enjoy!

Video

Notes

Storage Info:

Store your cranberry margarita in a sealed container in the fridge for up to 2-3 days to preserve freshness. To freeze, pour the margarita into a freezer-safe container, leaving some space at the top as the liquid may expand when frozen. While alcohol content can prevent the mixture from freezing solid, it can reach a slushy consistency, which can be quite enjoyable.

Nutrition

Serving: 1drink | Calories: 374kcal | Carbohydrates: 50g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 14mg | Potassium: 63mg | Fiber: 0.2g | Sugar: 44g | Vitamin A: 26IU | Vitamin C: 30mg | Calcium: 10mg | Iron: 1mg

Sweet Potatoes, Onions, Kale, and Peanut Butter make the base for this smooth and creamy African Peanut Soup Recipe!

African food is very underrated and I wish it was more prevalent in the States. However, although it may be hard to find restaurants serving African food, you can still check out my other African recipes such as my South African Piri-Piri Chicken, Harissa Shakshuka (North African Eggs in Purgatory), or East African Mango and Cucumber Salad!

Before you look at the ingredients and head for the hills do not be so quick to judge a book by its cover. Yes, sweet potatoes, peanut butter, kale, and onions may not sound appetizing all mixed together, but I can assure you after the first bite you will no longer question this seemingly odd combination.

How to Make African Peanut Soup

Assemble your ingredients. For exact amounts see the recipe card below.

In a large stock pot or Dutch oven, combine the vegetable broth and water over medium high heat and bring to a boil.

Once boiling, add in the onion, sweet potato, garlic, ginger, and salt. Reduce to a simmer and cook for 15 minutes.

Next, in a medium, heat safe, mixing bowl, combine the peanut butter and tomato paste with 1-2 cups of broth from your pot and whisk together until smooth. Then pour the peanut mixture into the pot and mix well.

Then, add in the kale and simmer for 5-10 minutes, stirring often.

Finally serve over brown rice, if desired. Garnish with hot sauce and peanuts and enjoy!

Serving African Peanut Soup

This recipe is so versatile that it can be served a number of different ways. It works great as a main dish when you are wanting a warm soup on a cool day. If you are wanting to add more of a base to it as a main dish then I recommend pairing it with brown rice. You can throw it all in a bowl together for a hearty meal. Or if you are wanting just a taste of this soup it works as a great appetizer or starter course to any meal.

Storage and reheating

You can store this recipe in an airtight container in your fridge for 3-5 days or in your freezer for 2 weeks. To reheat you can do so in a pot on the stovetop over medium-high heat until everything has warmed through.

More Soup Recipes to Warm your Soul

• Indian Mulligatawny Soup
• Easy Tuscan Bean Soup
• 30 Minute German Beer Cheese Soup
• Santa Fe Soup
• Mexican Pinto Bean Soup
• Roasted Potato, Cauliflower, and Beet Soup
• Easy Russian Cabbage Roll Soup

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African Peanut Soup Recipe

Sweet Potatoes, Onions, Kale, and Peanut Butter make the base for this smooth and creamy African Peanut Soup Recipe!

Course Appetizer, Main Course, Main Dish, Soup, Soups & Stews

Cuisine African

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 245kcal

Author Linda

Equipment

• Lodge Dutch Oven

Ingredients

• 4 cups vegetable broth
• 2 cups water
• 1 cup red onion diced
• 1 sweet potato peeled and cut into bite sized cubes
• 2 Tbsp fresh ginger peeled and minced
• 4 cloves garlic minced
• 1 cup kale chopped
• 3/4 cup creamy peanut butter
• 1/2 cup tomato paste
• Hot Sauce optional garnish
• Peanuts optional garnish

Instructions

• In a large stock pot or Dutch oven, combine the vegetable broth and water over medium high heat and bring to a boil.
• Once boiling, add in the onion, sweet potato, garlic, ginger, and salt. Reduce to a simmer and cook for 15 minutes.
• Next, in a medium, heat safe, mixing bowl, combine the peanut butter and tomato paste with 1-2 cups of broth from your pot and whisk together until smooth. Then pour the peanut mixture into the pot and mix well.
• Then, add in the kale and simmer for 5-10 minutes, stirring often.
• Finally serve over brown rice, if desired. Garnish with hot sauce and peanuts and enjoy!

Video

Notes

You can store this recipe in an airtight container in your fridge for 3-5 days or in your freezer for 2 weeks. To reheat you can do so in a pot on the stovetop over medium-high heat until everything has warmed through.

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 19g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 323mg | Potassium: 518mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1482IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 2mg