Kelly and Ashley's African-style groundnut soup

Explore traditional African-style cuisine in the comfort of your own kitchen. This groundnut soup is budget-friendly and loaded with flavour.





  • 50g garlic (about 10 cloves)
  • 75g ginger, peeled
  • 1 habanero chilli (optional)
  • 1 handful chopped celery leaves
  • 1 handful chopped curly parsley
  • 1 handful chopped flat-leaf parsley
  • 1 handful chopped basil
  • 1 cup (250ml) olive oil
  • 1 3/4 cups (250g) Coles Australian Unsalted Peanuts
  • 800g Coles RSPCA Approved Australian Chicken Drumsticks
  • 1 chicken stock cube
  • 2 medium tomatoes, finely chopped
  • 1 brown onion, finely chopped
  • 2 cups (400g) basmati rice, rinsed, drained
  • 1 garlic clove, extra
  • 500g Coles Frozen Peas, Carrot and Cauliflower



Place the garlic, ginger, chilli, if using, half the celery leaves, half the combined parsley, half the basil and ¼ cup (60ml) oil in a food processor. Process until well combined. Reserve ¼ cup (60g) of the garlic mixture. Add the peanuts and some water (enough to blend smoothly) to the remaining garlic mixture in the food processor and process until smooth and well combined. 


Place the chicken, reserved garlic mixture, stock cube and some water (about 1 cup/250ml) in a large saucepan. Season. Bring to the boil over high heat. Reduce heat to low. Cover and cook, stirring occasionally, for 30-40 mins or until chicken is cooked through. 


Meanwhile, heat ½ cup (125ml) oil in a large saucepan over medium heat. Carefully add the tomato and onion. Season with salt. Cook, stirring occasionally, for 3-5 mins or until the onion softens and the liquid reduces by about a quarter.


Place the rice, extra garlic, remaining celery, remaining combined parsley, remaining basil, remaining oil and a pinch of salt in a large saucepan. Cover with enough water to come 1.5cm above the rice. Bring to the boil. Reduce heat to low. Cover and cook for 7-10 mins or until the liquid has absorbed. Remove from heat. Stir the rice and cover to keep warm.


Add peanut mixture to the tomato mixture in the pan and cook, stirring constantly, over medium-low heat for a further 10 mins or until the sauce thickens.


Add chicken mixture to the peanut mixture in the pan. Stir to combine. Add some water to loosen the sauce, if necessary. Reduce the heat and simmer for 10 mins or until combined and heated through. 


Add frozen vegetables to the saucepan used to cook the chicken mixture with a dash of water and a pinch of salt. Stir to combine. Cover and cook over high heat for 5 mins or until the vegetables are heated through.


Serve the chicken mixture with the rice and vegetables.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.