{"id":486,"date":"2015-12-02T01:02:01","date_gmt":"2015-12-02T01:02:01","guid":{"rendered":"https:\/\/old.thenextmeal.net\/?p=486"},"modified":"2015-12-02T06:39:03","modified_gmt":"2015-12-02T06:39:03","slug":"african-peanut-soup","status":"publish","type":"post","link":"https:\/\/old.thenextmeal.net\/?p=486","title":{"rendered":"African Peanut Soup"},"content":{"rendered":"<div class=\"copy-paste-block\">\n<div class=\"item b-b\">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&#8217;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.<\/p>\n<p>It worked better the second time as a main dish because of these variations offered in the recipe notes (see below).<\/p><\/div>\n<ul>\n<li class=\"item b-b\">saut\u00e9ed veggies<\/li>\n<li class=\"item b-b\">one can of coconut milk (instead of two)<\/li>\n<li class=\"item b-b\">baby spinach and kale, placed raw in the bottom of each bowl before filling with soup<\/li>\n<\/ul>\n<p>This second try made a lighter soup and raw greens added freshness and texture.<\/p>\n<p><a href=\"http:\/\/www.amazon.com\/Frontier-Organic-Seasoning-Harissa-Ounce\/dp\/B005WDVR0W\/ref=sr_1_10?ie=UTF8&amp;qid=1449019184&amp;sr=8-10&amp;keywords=berbere\">Berbere <\/a>&#8211; don&#8217;t skip this spice mix! This is the key ingredient. Berbere is a primary flavoring in Ethiopian cooking and for me, it&#8217;s <em>not<\/em> optional in this soup. It wouldn&#8217;t be the same soup without it.<\/p>\n<p style=\"text-align: right;\">\n<\/div>\n<div class=\"copy-paste-block\">\n<div class=\"zlmeta zlclear\">\n<div class=\"fl-l width-50\">\n<p id=\"zlrecipe-prep-time\">Prep Time: 10 minutes<br \/>\nCook Time: 20 minutes<br \/>\nTotal Time: 30 minutes<\/p>\n<\/div>\n<div class=\"fl-l width-50\">\n<p id=\"zlrecipe-yield\">Yield: 6-8 servings<\/p>\n<p>Many thanks to <a href=\"http:\/\/ohmyveggies.com\/\">OhMyVeggies.com<\/a> for such a great recipe and beautiful web site.<\/p>\n<\/div>\n<div class=\"zlclear\"><a href=\"http:\/\/ohmyveggies.com\/african-peanut-soup\/#WFSr0sGRxV3KXMO\">http:\/\/ohmyveggies.com\/african-peanut-soup\/#WFSr0sGRxV3KXMO<\/a><\/div>\n<\/div>\n<div class=\"img-desc-wrap\">\n<p><img decoding=\"async\" class=\"photo\" title=\"African Peanut Soup\" src=\"http:\/\/ohmyveggies.com\/wp-content\/uploads\/2014\/01\/african_peanut_soup_recipe.jpg\" alt=\"African Peanut Soup\" \/><\/p>\n<div id=\"zlrecipe-summary\">\n<p class=\"summary italic\">From the book <a class=\"summary-link\" href=\"http:\/\/www.amazon.com\/gp\/product\/0738216739\/ref=as_li_ss_tl?ie=UTF8&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0738216739&amp;linkCode=as2&amp;tag=ohmyveggies0c-20\" target=\"_blank\">The 30 Minute Vegan Soup\u2019s On!<\/a> by Mark Reinfeld.\u00a0 Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2013. <a class=\"summary-link\" href=\"http:\/\/www.dacapopresscookbooks.com\/\" target=\"_blank\">www.dacapopresscookbooks.com<\/a><\/p>\n<\/div>\n<\/div>\n<h3 id=\"zlrecipe-ingredients\" class=\"h-4 strong\">Ingredients<\/h3>\n<ul>\n<ul>\n<ul>\n<li id=\"zlrecipe-ingredient-0\" class=\"ingredient\">3 cups vegetable stock or water<\/li>\n<li id=\"zlrecipe-ingredient-1\" class=\"ingredient\">2 (15-ounce) cans coconut milk<\/li>\n<li id=\"zlrecipe-ingredient-2\" class=\"ingredient\">1 cup diced yellow onion1\/2 cup diced celery<\/li>\n<li id=\"zlrecipe-ingredient-4\" class=\"ingredient\">4 large garlic cloves, pressed or minced<\/li>\n<li id=\"zlrecipe-ingredient-5\" class=\"ingredient\">1 teaspoon seeded and diced hot chili pepper<\/li>\n<li id=\"zlrecipe-ingredient-6\" class=\"ingredient\">4 cups chopped sweet potato (1\/2-inch pieces)<\/li>\n<li id=\"zlrecipe-ingredient-7\" class=\"ingredient\">1 1\/2 cups chopped tomato (1\/2-inch pieces) or 1 (14.5-ounce) can diced fire-roasted tomatoes<\/li>\n<li class=\"ingredient\">2 teaspoons sea salt, or to taste<\/li>\n<li id=\"zlrecipe-ingredient-9\" class=\"ingredient\">1\/4 teaspoon ground black pepper<\/li>\n<li id=\"zlrecipe-ingredient-10\" class=\"ingredient\">Pinch of cayenne pepper<\/li>\n<li id=\"zlrecipe-ingredient-11\" class=\"ingredient\">1 tablespoon wheat-free tamari or other soy sauce (optional)<\/li>\n<li id=\"zlrecipe-ingredient-12\" class=\"ingredient\">1 tablespoon <a class=\"ingredient-link\" href=\"http:\/\/www.amazon.com\/gp\/product\/B005WDVQHG\/ref=as_li_ss_tl?ie=UTF8&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B005WDVQHG&amp;linkCode=as2&amp;tag=ohmyveggies0c-20\" target=\"_blank\">Berbere spice mix (optional)<\/a><\/li>\n<li id=\"zlrecipe-ingredient-13\" class=\"ingredient\">3\/4 cup creamy or crunchy peanut butter<\/li>\n<li id=\"zlrecipe-ingredient-14\" class=\"ingredient\">2 tablespoons finely chopped fresh cilantro<\/li>\n<li id=\"zlrecipe-ingredient-15\" class=\"ingredient\" data-spx-slot=\"1\">1\/2 cup roasted unsalted peanuts, for garnish<\/li>\n<\/ul>\n<\/ul>\n<\/ul>\n<div class=\"swoop-container nolinks\" data-width=\"503\">\n<div class=\"spx-button spx-button-base\" data-purpose=\"lp\">\n<div class=\"spx-button-default spx-button-shine-off spx-button-classic\">\n<h3 class=\"spx-button-logo\">\u00a0Instructions<\/h3>\n<\/div>\n<\/div>\n<\/div>\n<ol id=\"zlrecipe-instructions-list\" class=\"instructions\">\n<li id=\"zlrecipe-instruction-0\" class=\"instruction\">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.<\/li>\n<li id=\"zlrecipe-instruction-1\" class=\"instruction\">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.<\/li>\n<li id=\"zlrecipe-instruction-2\" class=\"instruction\">Add the cilantro, stir well, and garnish with peanuts before serving.<\/li>\n<\/ol>\n<h4 id=\"zlrecipe-notes\" class=\"h-4 strong\">Notes<\/h4>\n<div id=\"zlrecipe-notes-list\">\n<p class=\"notes\"><em>Variations<\/em>:<\/p>\n<p class=\"notes\">You can saut\u00e9 the onion, celery, and garlic in 1 tablespoon of oil before adding the vegetable stock.<br \/>\nReplace the peanut butter with almond butter or other nut butter.<br \/>\nFor a lighter soup, replace one can of coconut milk with an equivalent amount of vegetable stock or water.<br \/>\nAdd 2 cups of chopped spinach, chard, or kale once the peanut butter is added.<\/p>\n<\/div>\n<p>Read more at <a href=\"http:\/\/ohmyveggies.com\/african-peanut-soup\/#WFSr0sGRxV3KXMO\">http:\/\/ohmyveggies.com\/african-peanut-soup\/#WFSr0sGRxV3KXMO<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[16,15],"class_list":["post-486","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-coconut-milk","tag-soup"],"_links":{"self":[{"href":"https:\/\/old.thenextmeal.net\/index.php?rest_route=\/wp\/v2\/posts\/486","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.thenextmeal.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.thenextmeal.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.thenextmeal.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.thenextmeal.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=486"}],"version-history":[{"count":11,"href":"https:\/\/old.thenextmeal.net\/index.php?rest_route=\/wp\/v2\/posts\/486\/revisions"}],"predecessor-version":[{"id":512,"href":"https:\/\/old.thenextmeal.net\/index.php?rest_route=\/wp\/v2\/posts\/486\/revisions\/512"}],"wp:attachment":[{"href":"https:\/\/old.thenextmeal.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=486"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.thenextmeal.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=486"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.thenextmeal.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=486"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}