Try this spicy African yam soup recipe by recipes expert
1 small onion, chopped
1 big sweet potato, peeled and cubed
1 clove garlic, minced
1 teaspoon vegetable oil
1 teaspoon dried thyme
1/2 teaspoon ground cumin
4 cups chicken broth
1 cup chunky salsa
1 cup diced zucchini
1/2 cup cooked rice
1 (15.5 ounce) can garbanzo beans, drained
2 tablespoons creamy peanut butter
Heat the oil in a stockpot on medium flame. Sauté the sweet potato, onion, with garlic until onion is tender. Turn down flame if essential to stop burning.
Mix in the chicken broth, and thyme with cumin. Simmer, cover and boil for almost 16 minutes. Mix in salsa, garbanzo beans with zucchini. Boil until soft, for almost 14 minutes.
Mix in the cooked rice with peanut butter until the peanut butter has mixed well. Serve hot with pita chips and a green salad.