SPICY AFRICAN PEANUT SOUP RECIPES

Name: Spicy African Peanut Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 3 cups stock or 3 cups water; 2 slices fresh ginger; 1 sweet potato, peeled and chopped; 2 carrots, chopped; 1 yellow pepper, chopped; 1/2 teaspoon cayenne or 2 fresh chili peppers; 1 tablespoon oil; 2 onions, chopped; 3 green onions, chopped; 1 tablespoon brown sugar; 1/2 cup peanut butter; 1 cup tomato juice; 2 garlic cloves, chopped; salt and pepper

SPICY AFRICAN PEANUT SOUP RECIPE - FOOD.COM

Spicy African Peanut Soup Recipe - Food.com image

We served this on Christmas Eve to friends and family and it was a universal hit! Very filling and its orange colour looks beautiful in a bowl.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

3 cups stock or 3 cups water
2 slices fresh ginger
1 sweet potato, peeled and chopped
2 carrots, chopped
1 yellow pepper, chopped
1/2 teaspoon cayenne or 2 fresh chili peppers
1 tablespoon oil
2 onions, chopped
3 green onions, chopped
1 tablespoon brown sugar
1/2 cup peanut butter
1 cup tomato juice
2 garlic cloves, chopped
salt and pepper

Steps:

Heat the oil in a large saucepan over high heat.
Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
Cook for 2 minutes, then add potato and stock.
Bring to the boil and simmer 10 minutes.
Transfer the vegetables to a food processor and purée until smooth.
Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
Add sugar, salt and pepper.
Serve sprinkled with green onions.

Nutrition Facts : Calories 325.6, FatContent 20, SaturatedFatContent 3.9, CholesterolContent 0, SodiumContent 356.7, CarbohydrateContent 31.4, FiberContent 5.8, SugarContent 13.9, ProteinContent 10.8

SPICY AFRICAN PEANUT SOUP WITH CHICKPEAS RECIPE - FOOD.COM

Spicy African Peanut Soup With Chickpeas Recipe - Food.com image

After searching on zaar for a similar soup with no success, I found this gem on the cook's recipes website. I can't wait to make a batch for the cold autumn nights we've been having! The type of broth you use is up to you, but I'll be using veggie broth to make this soup vegetarian. You can use creamy peanut butter for a smooth texture or crunchy for a bit of extra bite. Enjoy!

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 sweet potato, peeled and diced
2 garlic cloves, crushed
8 cups vegetable broth
1 cup long grain rice, uncooked
1 teaspoon ground thyme
1/2 teaspoon ground cumin
1 (24 ounce) jar tomato-based salsa
1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
1 cup zucchini, diced
2/3 cup crunchy peanut butter
crushed peanuts (to garnish)

Steps:

Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes.
Add broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, cover and simmer until rice is tender (18 to 20 minutes).
Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minutes. Add peanut butter; stir.
Heat thoroughly, ladle into bowls and top with peanuts.
Serve immediately.

Nutrition Facts : Calories 270.9, FatContent 10.8, SaturatedFatContent 1.7, CholesterolContent 0, SodiumContent 633.1, CarbohydrateContent 37.1, FiberContent 5.4, SugarContent 4.9, ProteinContent 9.2

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4. Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender.

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Excerpted from The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon. Copyright © 2014 Glo Bakery Corporation. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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