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Almond soup (Paleo/West African Inspired)

A delicious peanut free and Caribbean spin on a west African soup with cassava dumpling
Course Soup
Cuisine african, Caribbean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 752kcal
Author Charla


  • 170 g Jar of almond butter smooth or crunchy
  • 1 carton of passata 500g
  • 2 litres of vegetable stock
  • 1 large red skin sweet potato peel and cubed
  • 2 tbsp of coconut oil
  • 2 medium sized onions chopped
  • 1 red bell pepper chopped
  • 4 garlic cloves chopped finely
  • 8 sprigs of fresh thyme
  • 1 tsp chilli powder
  • 1-2 tsp black pepper
  • himalayan pink salt to taste

The dumpling/spinners

  • 3 cups of cassava flour
  • water accordingly


  • Melt the coconut oil in a large stockpot on medium heat.
  • Proceed to sautee the onions, garlic and bell peppers in the stockpot until they are soft and tender.
  • Stir in the passata and vegetable stock then bring to the boil and reduce to low heat.
  • Allow the passata/stock to simmer with the lid for 10mins so all of the ingredients are fully infused.
  • After 10 minutes remove the stockpot from the stove and carefully ladle the liquid contents into a blender. If the entire contents cannot hold then work in batches.
  • Add the almond butter and puree into a smooth consistency then transfer the soup back into the stockpot.
  • Season the soup with chilli, black pepper, sprigs of thyme and salt to taste.
  • Simmer for a total of 20 mins during the simmer time prepare the dumpling/spinners. You will be adding them 10 minutes into the simmering stage along with the potatoes.
  • Add the cassava flour to a medium bowl, use your hands to work ½ cup of water into the flour, add ½ cup at a time if needed until a large pliable dough ball is formed.
  • Pinch off a small piece of dough to form a disc shaped dumpling.To make the spinner pinch off some of the dough and roll between the palm of your hands - about 4cm long
  • Repeat the previous step with the remainder of the dough. Alternating between spinners and dumpling.
  • Carefully lower the dumpling/spinners along with the sweet potato into the stock pot and simmer for a further 10 minutes, stirring once.
  • Serve accordingly.


Calories: 752kcal | Carbohydrates: 109g | Protein: 15g | Fat: 31g | Saturated Fat: 8g | Sodium: 147mg | Potassium: 1171mg | Fiber: 12g | Sugar: 16g | Vitamin A: 6423IU | Vitamin C: 65mg | Calcium: 341mg | Iron: 10mg