Soups
Dovi Soup
Ingredients
- 150 g (2/3 cup) smooth peanut butter
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 carrot, diced
- 1 litre (4 cups) vegetable or chicken stock
- 1 red chilli, finely chopped (optional)
- Salt and pepper, to taste
- Fresh coriander, chopped, to garnish
Method
- Heat the oil in a large saucepan over medium heat and sauté the onion and garlic until softened, about 4 minutes.
- Add the tomatoes and carrot, and cook for a further 5 minutes.
- Add the stock and bring to a gentle simmer, cooking for 12-15 minutes until the carrot is tender.
- Ladle a little of the hot soup into a bowl with the peanut butter and whisk until smooth, then stir this mixture back into the pot.
- Simmer gently for a further 8-10 minutes, stirring occasionally, until the soup is creamy and slightly thickened.
- Season with salt, pepper and chilli if using, garnish with coriander, and serve hot.
Introduction: A lighter, soup-style take on Zimbabwe’s beloved peanut butter (dovi) tradition, this creamy vegetable soup showcases groundnuts as a central ingredient, offering warmth and richness without needing meat, and is popular as a starter or a light meal on its own.
Cultural Background: A lighter, soup-style take on Zimbabwe’s beloved peanut butter (dovi) tradition, this creamy vegetable soup showcases groundnuts as a central ingredient, offering warmth and richness without needing meat, and is popular as a starter or a light meal on its own.
Tips: Tempering the peanut butter with hot liquid first prevents lumps in the finished soup. Simmer gently once the peanut butter is added, as it can catch and stick if the heat is too high. A squeeze of lemon at the end brightens the richness nicely.
Variations: Add shredded chicken for a heartier, protein-rich version. Stir in chopped spinach for extra greens and colour. Use crunchy peanut butter for added texture. Naturally vegan when made with vegetable stock; no forced conversion needed.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking.
Nutrition: Per serving (approx.): 260 kcal, 9 g protein, 14 g carbohydrates, 19 g fat, 3 g fibre.
FAQs:
Q: Can I make this soup vegan?
A: Yes, use vegetable stock in place of chicken stock, and it becomes fully plant-based.
Q: Why is my peanut soup grainy?
A: This usually happens if the peanut butter isn’t smoothly tempered before being added — whisk it thoroughly with hot liquid first.
Q: Is this soup very filling?
A: Yes, thanks to the peanut butter, it’s rich and satisfying enough to serve as a light meal on its own.
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