VEGETARIAN PEANUT SOUP
This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don't hesitate to use liberal amounts of ginger and garlic.
Provided by Cookie and Kate
Categories Soup
Time 45m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 431 calories, Sugar 13.8 g, Sodium 1510.8 mg, Fat 29.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 10.4 g, Protein 16.6 g, Cholesterol 0 mg
VEGETARIAN PEANUT CURRY (AFRICAN INSPIRED)
Created for the Dining on a Dollar contest. At first this was inspired by Senegalese peanut soup which has Asian influences but it evolved more into a South African curry with the addition of dried fruit which is optional if you don't like fruit in your curry. This turned out very flavorful and filling. The peanut butter is an undertone and not overpowering. It's packed full of good fats, fiber and protein. I made this Vegetarian but you could easily add chicken broth and chicken. I made this mild but you could increase the chilies to spice it up. Next time I may try chopped fresh tomatoes and green onions on top. Enjoy!
Provided by Engrossed
Categories African
Time 30m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over medium heat.
- Add onion, carrots and jalapeno and sauté until almost soft about 8 minutes.
- Add garlic, ginger and lime zest and sauté another 3 minutes.
- Add spices and sauté until fragrant.
- Stir in broth, tomato sauce and diced tomatoes and bring to a boil.
- Stir in peanut butter, reduce heat and simmer until it melts.
- Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes.
- Salt to taste.
- Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.
Nutrition Facts : Calories 507.7, Fat 24.3, SaturatedFat 10.7, Sodium 600.3, Carbohydrate 65.2, Fiber 9.3, Sugar 32.1, Protein 13
VEGAN AFRICAN PEANUT STEW IN THE INSTANT POT®
One of my go-to favorites; hubby would eat it weekly, and he's not vegan. Serve with cilantro and chopped peanuts.
Provided by Dea
Categories World Cuisine Recipes African
Time 1h6m
Yield 4
Number Of Ingredients 17
Steps:
- Mix cumin, cinnamon, cayenne, chile flakes, cloves, and salt together in a bowl. Set spice mixture aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper. Cook, stirring occasionally, for 3 minutes. Add a splash of water and stir if vegetables stick to the pot. Add garlic, ginger, and spice mixture; cook and stir continually for 1 minute. Turn pressure cooker off.
- Add tomatoes and peanut butter. Stir until dissolved. Add water and stir. Close and lock the lid with vent set to sealing. Select manual mode and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in collard greens.
- Place cilantro and chopped peanuts in separate bowls and serve alongside stew.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 54.4 g, Fat 21.9 g, Fiber 12.4 g, Protein 17.1 g, SaturatedFat 4.2 g, Sodium 1066.4 mg, Sugar 10.9 g
SENEGALESE (AFRICAN) PEANUT SOUP
This recipe sound delicious! It is from Emeril Lagasse and his recipes always turn out great! Posted for ZWT 2006.
Provided by susie cooks
Categories Fruit
Time 2h
Yield 2 quarts
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Lightly coat sweet potatoes with one tablespoon of the oil.
- Place on baking sheet and roast until fork tender, turning once, 35-45 minutes.
- Toss the tomatoes with 1 tablespoon of the oil and spread in 1 layer on a baking sheet. Lightly season with salt and pepper and bake until shriveled, about 20 minutes.
- Peel the potatoes when they are cool enough to handle.
- Heat remaining 2 tablespoons of oil in a small stockpot over medium-high heat.
- Add curry powder and toast until aromatic, stirring constantly, about 2 minutes.
- Add the onions and cook until soft.
- Add the garlic and cook, stirring for 30 seconds.
- Season with cayenne, then add the peanut butter and stir well.
- Add tomatoes, potatoes, chicken stock, and coconut milk and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Remove from heat and puree in batches in a blender.
Nutrition Facts : Calories 2467.8, Fat 195, SaturatedFat 60.5, Sodium 5453.1, Carbohydrate 120.2, Fiber 29.4, Sugar 49, Protein 95.7
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