The Zimbabwe Chicken and Vegetable Soup Recipe is a hearty and nutritious dish that combines tender pieces of chicken with a variety of fresh vegetables. This recipe is packed with health benefits, making it a great choice for a comforting and wholesome meal.
The chicken in the soup provides a good source of protein, which is essential for building and repairing tissues in the body. Protein also helps to keep you feeling full and satisfied after eating, making it an excellent option for a satisfying meal.
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The vegetables in the soup are rich in vitamins and minerals that support overall health. They contain important nutrients like vitamins A and C, which are known for their immune-boosting properties. These vitamins help to strengthen your body’s natural defense system, making it more resilient to illnesses.
The broth used in the Zimbabwe Chicken and Vegetable Soup Recipe is not only flavorful but also hydrating. Staying hydrated is crucial for maintaining good health, and consuming brothy soups can help you achieve your daily fluid intake.
Another health benefit of this soup is its low-calorie content. It can be a suitable option for those looking to manage their weight while still enjoying a hearty and fulfilling meal.
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The combination of chicken and vegetables in the soup creates a balanced and nutritious meal. The soup is easy to digest, making it suitable for people of all ages, including those with sensitive stomachs.
Overall, the Zimbabwe Chicken and Vegetable Soup Recipe is a wholesome and nourishing dish that provides a range of health benefits. Its simple and delicious flavors make it a popular choice for a comforting meal that the whole family can enjoy.
How To Make Our Zimbabwe Chicken and Vegetable Soup Recipe
Ingredients (8 Servings)
1 1/2 tbsp olive oil
1 1/2 onion, diced
5 1/2 cups vegetable stock, divided
2/3 cup peanut butter
2 2/3 cups canned diced tomatoes , with juices
1/2 tsp crushed red pepper flakes, or more to taste
1 1/2 cup finely chopped cabbage
1 1/2 cup chopped sweet potato
1 1/2 cup peeled and chopped carrot
1 1/2 cup peeled and chopped turnip
1 1/2 cup chopped okra
1 1/2 cup chopped cooked chicken , or to taste
Instructions
1. Heat the olive oil (1 1/2 tbsp) in a large pot over medium heat.
a. Add the diced onions (1 1/2 onions) and sauté until they become translucent and fragrant.
b. Pour 1/2 cup of vegetable stock (from the total 5 1/2 cups) into the pot to prevent the onions from sticking.
2. Add the peanut butter (2/3 cup) to the pot and stir well to combine with the onions.
a. Gradually pour in 2 cups of vegetable stock while continuously stirring to create a smooth and creamy mixture.
3. Pour the canned diced tomatoes (2 2/3 cups) with their juices into the pot, and mix them with the peanut butter and onion mixture.
a. Add the crushed red pepper flakes (1/2 tsp) to give the soup a hint of spiciness, adjust to taste.
4. Add the finely chopped cabbage (1 1/2 cups), chopped sweet potatoes (1 1/2 cups), chopped carrots (1 1/2 cups), chopped turnips (1 1/2 cups), and chopped okra (1 1/2 cups) to the pot.
a. Stir the vegetables thoroughly to coat them with the peanut-tomato base.
5. Pour in the remaining 3 1/2 cups of vegetable stock, ensuring all the vegetables are covered in liquid.
a. Bring the soup to a boil over medium-high heat.
6. Once the soup reaches a boil, reduce the heat to low and let it simmer.
a. Cover the pot with a lid to retain the heat and moisture while cooking.
7. Allow the soup to simmer for approximately 30 minutes or until the vegetables are tender.
a. Stir the soup occasionally to prevent sticking.
8. Once the vegetables are cooked to your desired tenderness, add the chopped cooked chicken (1 1/2 cups) to the pot.
a. Stir the chicken into the soup and let it heat through.
9. Taste the soup and adjust the seasoning as needed, adding more crushed red pepper flakes if you prefer more spice.
10. Once everything is heated through and well-combined, turn off the heat.
11. Ladle the Zimbabwe Chicken and Vegetable Soup into bowls and serve it hot.
Estimated Prep Time: 20 minutes
Cooking Time: 40 minutes
Pots, Pan and Cooking Equipment Needed forthe Zimbabwe Chicken and Vegetable Soup Recipe
Large pot
Wooden spoon
Ladle
Cutting board
Chef’s knife
Measuring cups and spoons
Soup bowls
Soup ladle
Best Way to Store Leftovers From Zimbabwe Chicken and Vegetable Soup Recipe
a. Store leftovers in an airtight container.
b. Refrigerate the soup within 2 hours of cooking.
c. Label the container with the date to keep track of freshness.
d. Consume leftovers within 3-4 days.
e. You can also freeze the soup for longer storage.
f. Thaw frozen soup in the refrigerator before reheating.
Tips and Tricks For Easier Creation
Pre-cut all vegetables before starting to save time.
Use a rotisserie chicken for quick and easy shredded chicken.
Make a double batch and freeze for future meals.
Adjust the spice level by adding more or less crushed red pepper flakes.
Stir the peanut butter thoroughly to avoid clumps in the soup.
For a creamier texture, use smooth peanut butter instead of chunky.
Serve the soup with a dollop of Greek yogurt for extra creaminess.
Side Dishes and Desserts Forthe Zimbabwe Chicken and Vegetable Soup Recipe
a. Freshly baked bread rolls.
b. Mixed green salad with a tangy vinaigrette.
c. Steamed rice or quinoa for a hearty meal.
d. Grilled vegetable skewers for added flavor.
e. Garlic bread to complement the soup.
f. Cornbread muffins for a comforting touch.
How To Serve the Cuban Zimbabwe Chicken and Vegetable Soup Recipe
a. Ladle the Zimbabwe Chicken and Vegetable Soup into individual bowls.
b. Garnish with fresh cilantro or chopped green onions if desired.
c. Serve hot alongside your choice of side dish.
d. Accompany with lemon wedges for a zesty twist.
e. Provide hot sauce on the side for those who prefer extra spice.
f. Enjoy the hearty and flavorful soup with family and friends.
Dietary Substitution For the Zimbabwe Chicken and Vegetable Soup Recipe
1. Vegan Options for the Zimbabwe Chicken and Vegetable Soup Recipe:
a. Replace chicken with chickpeas for added plant-based protein.
b. Use vegetable oil instead of olive oil for a vegan-friendly choice.
c. Substitute vegetable broth for the vegetable stock to keep it vegan.
d. Swap peanut butter with almond or cashew butter for a nutty flavor.
e. Omit chicken and add extra vegetables for a hearty vegan soup.
2. Gluten-Free Options for the Zimbabwe Chicken and Vegetable Soup Recipe:
a. Use gluten-free vegetable stock to ensure the entire recipe is gluten-free.
b. Replace regular soy sauce with gluten-free tamari for added flavor.
c. Check the labels of canned diced tomatoes to confirm they are gluten-free.
d. Ensure the peanut butter is gluten-free by checking the ingredients.
e. Double-check that all spices, including crushed red pepper flakes, are gluten-free.
3. Vegetarian Options for the Zimbabwe Chicken and Vegetable Soup Recipe:
a. Keep the recipe as it is, replacing chicken with more veggies for a satisfying vegetarian version.
b. Swap chicken with tofu or tempeh for a plant-based protein option.
c. Use vegetable broth instead of chicken broth to maintain a vegetarian soup.
d. Check the peanut butter label to ensure it doesn’t contain animal-based ingredients.
e. Add plant-based sausage or meat alternatives for a meaty texture.
4. Mediterranean Diet Options for the Zimbabwe Chicken and Vegetable Soup Recipe:
a. Incorporate extra virgin olive oil for a healthy Mediterranean fat source.
b. Use fresh basil and oregano for a Mediterranean herb twist.
c. Add artichoke hearts and Kalamata olives for Mediterranean flavors.
d. Replace peanut butter with tahini for a Mediterranean-inspired touch.
e. Include capers and lemon zest for a tangy Mediterranean kick.
5. Keto Diet Options for the Zimbabwe Chicken and Vegetable Soup Recipe:
a. Use avocado oil instead of olive oil for a keto-friendly fat source.
b. Replace sweet potatoes, carrots, and turnips with low-carb veggies like zucchini and cauliflower.
c. Opt for almond butter instead of peanut butter for a lower-carb alternative.
d. Choose canned diced tomatoes without added sugars for a keto-friendly choice.
e. Increase the amount of chopped chicken to boost protein content.
6. Heart-Healthy Diet Options for the Zimbabwe Chicken and Vegetable Soup Recipe:
a. Swap regular vegetable stock with low-sodium vegetable broth for heart health.
b. Use skinless and lean chicken breast to reduce saturated fat content.
c. Replace peanut butter with sunflower seed butter for a heart-healthy twist.
d. Add flaxseeds or chia seeds for extra omega-3 fatty acids.
e. Reduce the amount of crushed red pepper flakes for lower sodium intake.
7. Paleo Options for the Zimbabwe Chicken and Vegetable Soup Recipe:
a. Replace vegetable stock with bone broth for a paleo-friendly choice.
b. Use coconut aminos instead of soy sauce for a paleo-approved flavor.
c. Substitute almond butter for peanut butter to align with the paleo diet.
d. Include extra greens like spinach or kale for added nutrition.
e. Use ghee or coconut oil instead of olive oil for a paleo fat source.
8. Low Carb Options for the Zimbabwe Chicken and Vegetable Soup Recipe:
a. Swap sweet potatoes, carrots, and turnips for low-carb alternatives like mushrooms and green beans.
b. Use cauliflower rice instead of regular rice for a low-carb option.
c. Opt for almond butter instead of peanut butter for a lower-carb alternative.
d. Replace canned diced tomatoes with fresh tomatoes to reduce carb content.
e. Increase the amount of chopped chicken to boost protein while keeping carbs low.
9. Whole 30 Options for the Zimbabwe Chicken and Vegetable Soup Recipe:
a. Use homemade vegetable stock or compliant store-bought broth for Whole 30 compliance.
b. Check the labels of canned diced tomatoes to ensure no added sugars.
c. Replace peanut butter with almond or cashew butter for Whole 30 compliance.
d. Omit crushed red pepper flakes or use Whole 30 compliant chili powder.
e. Add extra vegetables like bell peppers and broccoli for a nutrient-packed Whole 30 option.
10. Weight Watchers Options for the Zimbabwe Chicken and Vegetable Soup Recipe:
a. Use lean chicken breast to reduce the SmartPoints value.
b. Choose low-sodium vegetable broth to keep the SmartPoints value lower.
c. Replace peanut butter with powdered peanut butter for fewer SmartPoints.
d. Opt for sugar-free canned diced tomatoes for lower SmartPoints.
e. Increase the amount of chopped vegetables to bulk up the soup without increasing SmartPoints.
11. Low Fat Options for the Zimbabwe Chicken and Vegetable Soup Recipe:
a. Use cooking spray instead of olive oil for a lower-fat option.
b. Choose low-fat vegetable broth or use water to reduce fat content.
c. Replace peanut butter with a lower-fat nut butter like almond butter.
d. Use lean chicken breast without the skin for lower fat content.
e. Include more vegetables and reduce the amount of chicken for a lower-fat ratio.
12. Vegetable Variations for the Zimbabwe Chicken and Vegetable Soup Recipe:
a. Mix and match your favorite vegetables for a customizable soup.
b. Add zucchini and bell peppers for a colorful and nutritious variation.
c. Include spinach or kale for added greens and nutrients.
d. Try roasted vegetables like cauliflower or butternut squash for extra flavor.
e. Use seasonal vegetables for a fresh and unique twist on the soup.
Please note that the given substitutions are general suggestions, and individual dietary needs and preferences may vary. It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice.
FAQ About the Zimbabwe Chicken and Vegetable Soup Recipe
What are the main ingredients in the Zimbabwe Chicken and Vegetable Soup Recipe?
The main ingredients in the Zimbabwe Chicken and Vegetable Soup Recipe include diced chicken, vegetable stock, peanut butter, canned diced tomatoes, crushed red pepper flakes, finely chopped cabbage, sweet potatoes, carrots, turnips, okra, and onions.
Is the Zimbabwe Chicken and Vegetable Soup Recipe suitable for vegetarians?
Yes, the Zimbabwe Chicken and Vegetable Soup Recipe can be made vegetarian-friendly by omitting the chicken and using vegetable broth instead of chicken broth.
How can I make the Zimbabwe Chicken and Vegetable Soup Recipe gluten-free?
To make the recipe gluten-free, ensure that all the ingredients, including the vegetable stock, canned diced tomatoes, and peanut butter, are certified gluten-free.
Can I adjust the spiciness of the Zimbabwe Chicken and Vegetable Soup Recipe?
Absolutely! You can adjust the spiciness by adding more or less crushed red pepper flakes according to your taste preferences.
Can I make the Zimbabwe Chicken and Vegetable Soup Recipe in advance and store it for later?
Yes, you can make the soup in advance and store it in an airtight container in the refrigerator for up to 3-4 days. Alternatively, you can freeze the soup for longer storage and thaw it before reheating.
Final Thoughts
The Zimbabwe Chicken and Vegetable Soup Recipe offers a hearty and nutritious meal with tender chicken, an array of fresh vegetables, and a creamy peanut-tomato base. This comforting soup is versatile, accommodating various dietary preferences, including vegan and gluten-free options. With the right substitutions, it can align with Mediterranean, keto, and Whole 30 diets. Whether you prefer a spicier kick or a milder flavor, adjusting the crushed red pepper flakes is simple.
This soup can be made in advance, stored conveniently, and enjoyed on multiple occasions. With its abundance of flavors and health benefits, the Zimbabwe Chicken and Vegetable Soup Recipe is a delightful addition to any mealtime.
Zimbabwe Chicken and Vegetable Soup Recipe
Equipment
- Large Pot
- wooden spoon
- Ladle
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Soup bowls
- Soup ladle
Ingredients
- 1 1/2 tbsp olive oil
- 1 1/2 onion diced
- 5 1/2 cups vegetable stock divided
- 2/3 cup peanut butter
- 2 2/3 cups tomatoes diced with juices
- 1/2 tsp red pepper flakes crushed
- 1 1/2 cup cabbage finely chopped
- 1 1/2 cup sweet potato chopped
- 1 1/2 cup carrot peeled and chopped
- 1 1/2 cup turnip
- 1 1/2 cup okra chopped
- 1 1/2 cup chicken chopped cooked
Instructions
Heat the olive oil (1 1/2 tbsp) in a large pot over medium heat.
- a. Add the diced onions (1 1/2 onions) and sauté until they become translucent and fragrant.
- b. Pour 1/2 cup of vegetable stock (from the total 5 1/2 cups) into the pot to prevent the onions from sticking.
Add the peanut butter (2/3 cup) to the pot and stir well to combine with the onions.
- a. Gradually pour in 2 cups of vegetable stock while continuously stirring to create a smooth and creamy mixture.
Pour the canned diced tomatoes (2 2/3 cups) with their juices into the pot, and mix them with the peanut butter and onion mixture.
- a. Add the crushed red pepper flakes (1/2 tsp) to give the soup a hint of spiciness, adjust to taste.
Add the finely chopped cabbage (1 1/2 cups), chopped sweet potatoes (1 1/2 cups), chopped carrots (1 1/2 cups), chopped turnips (1 1/2 cups), and chopped okra (1 1/2 cups) to the pot.
- a. Stir the vegetables thoroughly to coat them with the peanut-tomato base.
Pour in the remaining 3 1/2 cups of vegetable stock, ensuring all the vegetables are covered in liquid.
- a. Bring the soup to a boil over medium-high heat.
Once the soup reaches a boil, reduce the heat to low and let it simmer.
- a. Cover the pot with a lid to retain the heat and moisture while cooking.
Allow the soup to simmer for approximately 30 minutes or until the vegetables are tender.
- a. Stir the soup occasionally to prevent sticking.
Once the vegetables are cooked to your desired tenderness, add the chopped cooked chicken (1 1/2 cups) to the pot.
- a. Stir the chicken into the soup and let it heat through.
