Month: December 2015

African Peanut Soup

December 2, 2015

Most recipes on this site are my own. This African Peanut Soup is an exception because I love its hot, sweet creaminess with an *essential* undertone of complex spiciness. I’ve made it twice, the first time following the recipe exactly, well, almost. (Omitted cayenne and hot chili peppers.) That tasty version seemed too heavy, rich and creamy for a large serving as the central part of a meal.

It worked better the second time as a main dish because of these variations offered in the recipe notes (see below).

  • sautéed veggies
  • one can of coconut milk (instead of two)
  • baby spinach and kale, placed raw in the bottom of each bowl before filling with soup

This second try made a lighter soup and raw greens added freshness and texture.

Berbere – don’t skip this spice mix! This is the key ingredient. Berbere is a primary flavoring in Ethiopian cooking and for me, it’s not optional in this soup. It wouldn’t be the same soup without it.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Yield: 6-8 servings

Many thanks to OhMyVeggies.com for such a great recipe and beautiful web site.

http://ohmyveggies.com/african-peanut-soup/#WFSr0sGRxV3KXMO

African Peanut Soup

From the book The 30 Minute Vegan Soup’s On! by Mark Reinfeld.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2013. www.dacapopresscookbooks.com

Ingredients

      • 3 cups vegetable stock or water
      • 2 (15-ounce) cans coconut milk
      • 1 cup diced yellow onion1/2 cup diced celery
      • 4 large garlic cloves, pressed or minced
      • 1 teaspoon seeded and diced hot chili pepper
      • 4 cups chopped sweet potato (1/2-inch pieces)
      • 1 1/2 cups chopped tomato (1/2-inch pieces) or 1 (14.5-ounce) can diced fire-roasted tomatoes
      • 2 teaspoons sea salt, or to taste
      • 1/4 teaspoon ground black pepper
      • Pinch of cayenne pepper
      • 1 tablespoon wheat-free tamari or other soy sauce (optional)
      • 1 tablespoon Berbere spice mix (optional)
      • 3/4 cup creamy or crunchy peanut butter
      • 2 tablespoons finely chopped fresh cilantro
      • 1/2 cup roasted unsalted peanuts, for garnish
  1. Place the vegetable stock in a 3-quart pot over medium-high heat. Add all the remaining ingredients, except the peanut butter, cilantro, and peanuts, and cook for 15 minutes, stirring occasionally.
  2. Remove about 1 cup of the liquid and place it into a small bowl. Add the peanut butter and stir until creamy. Return the mixture to the pot, stir well, and cook for 5 minutes, stirring occasionally.
  3. Add the cilantro, stir well, and garnish with peanuts before serving.

Notes

Variations:

You can sauté the onion, celery, and garlic in 1 tablespoon of oil before adding the vegetable stock.
Replace the peanut butter with almond butter or other nut butter.
For a lighter soup, replace one can of coconut milk with an equivalent amount of vegetable stock or water.
Add 2 cups of chopped spinach, chard, or kale once the peanut butter is added.

Read more at http://ohmyveggies.com/african-peanut-soup/#WFSr0sGRxV3KXMO