West African Peanut Soup

"From "The Moosewood Cookbook"."
 
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Ready In:
25mins
Ingredients:
12
Serves:
3
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ingredients

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directions

  • Pour the oil into a medium soup pot over medium heat.
  • Add the onion, celery and salt; cook, stirring frequently, until softened, 10 to 15 minutes.
  • Stir in the ginger and Tabasco. Add the sweet potatoes and water.
  • Increase the heat to medium-high and bring to a boil, then reduce the heat to medium or medium-low so the liquid is barely bubbling around the edges.
  • Cover and cook until the vegetables are very tender, 15 to 20 minutes.
  • Add the tomato juice and peanut butter.
  • Use an immersion (stick) blender to create a creamy, pureed soup. (If you use a blender instead, work in batches and remove the center knob in the lid, placing a paper towel over the opening to avoid splash ups. Pour back into the soup pot.)
  • Stir in the chopped coriander and warm through.
  • Taste, and add salt and/or hot sauce as needed.
  • Divide among bowls and top with the spring onion and coriander leaves.
  • Serve hot.

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RECIPE SUBMITTED BY

Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.
 
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