African Peanut Soup
A spicy-sweet contrast make this soup a special treat.
"This a tasty, quite sweet thick soup. Definitely up for re-runs!
I wouldn't say it serves 8, especially as a main. Our household of three men devoured the entire lot in a go, with a side of spinach and cheese pastries. That made it a good size meal. Personally I would put slightly more chilli into the mix next time.
Great recipe, thankyou."- VictorBruce
300 people want to try | 389 have favorited
|2 teaspoonsPeanut oil|
|1 cupOnion; chopped|
|2 clovesGarlic; crushed|
|1/2 cupmushrooms; chopped|
|1/4 teaspoonRed pepper flakes|
|1/4 teaspoonginger; or 1/2 tsp grated fresh ginger|
|2 cupsChicken broth; chicken or vegetable|
|14 ouncestomatoes; crushed, 1 can|
|1/2 cupPumpkin; cooked & mashed|
|1/4 cupPeanut butter|
|1 mediumscallion; sliced for garnish|
African Peanut Soup Preparation
In a medium sauce pan, heat peanut oil over medium-low heat. Add onion, garlic and mushrooms and saute slowly until vegetables are soft and golden colored. Add red pepper flakes, paprika and ginger and saute for another minute. Add broth and tomatoes. Simmer for 15 minutes.Remove from heat and allow to cool.
Puree vegetables and broth in a blender. Add pumpkin and peanut butter. Blend until smooth.
Reheat carefully over low heat, adding more broth or water as needed.
Garnish each serving with sliced scallions (green onions). You may also pour a tablespoon of buttermilk or half-and-half (in a swirl) into the bowl for a nice visual contrast.
(Notes: A good use for leftover pumpkin. Canned puree of sweet potato or yams can be substituted. Increase the heat by adding more red pepper or red pepper sauce.)
Each (6 oz) serving contains and estimated:
Cals: 105, FatCals: 53, TotFat: 5g
SatFat: 1g, PolyFat: 2g, MonoFat: 3g
Chol: 0mg, Na: 339mg, K: 374mg
TotCarbs: 10g, Fiber: 3g, Sugars: 2g
NetCarbs: 8g, Protein: 5g
If you use vegetable stock instead of chicken this dish is suitable for vegetarians as well.
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