Vegetarian African Peanut Soup Food

VEGETARIAN PEANUT SOUP

Steps:

• Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
• In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
• Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.

VEGETARIAN AFRICAN PEANUT SOUP

Steps:

• In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
• In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well.
• Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often.
• Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.

AFRICAN PEANUT SOUP

Steps:

• Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
• In a large skillet, heat the remaining teaspoon of peanut oil. Add the turkey and cook, stirring with a wooden spoon to break up any clumps until cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels.
• Add cooked ground turkey, the remaining 1/2 teaspoon salt, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.

VEGETARIAN WEST AFRICAN PEANUT SOUP

Steps:

• In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
• In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
• Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.

VEGETARIAN WEST AFRICAN SOUP

Steps:

• To make peanut butter, process peanuts in food processor about 2 minutes until smooth, scraping the bowl at least once.
• In a Dutch oven over medium heat, sauté onion in oil about 7 minutes until lightly browned.
• Add peanut butter plus sweet potato through tomatoes.
• Bring to a boil, reduce heat and simmer, uncovered, about 30 minutes until sweet potato is tender.
• Serve garnished with parsley.

VEGETARIAN AFRICAN PEANUT SOUP

Steps:

• In large pot, bring vegetable broth to simmer.
• Add tomatoes, carrots & onions, then reduce heat to medium-low & cover.
• Cook at least 20 minutes, or until carrots are tender.
• Stir in soy milk & peanut butter, whisking to incorporate.
• If needed, add a mixture of flour & water to thicken.
• Serve hot.