Vegetarian West African Soup Food

VEGETARIAN PEANUT SOUP

Vegetarian Peanut Soup image

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

Ingredients

4 cups low-sodium vegetable broth
2 cups water
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
3/4 cup unsalted peanut butter (chunky or smooth)
1/2 cup tomato paste*
Hot sauce, like sriracha (AKA rooster sauce)
1/4 cup roughly chopped peanuts, for garnish
Cooked brown rice, for serving (optional)

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 WEST AFRICAN SOUP

Vegetarian West African Soup image

Make and share this Vegetarian West African Soup recipe from Food.com.

Provided by echo echo

Categories Yam/Sweet Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2/3 cup roasted peanuts
2 teaspoons vegetable oil
2 cups chopped onions
6 cups sweet potatoes, peeled & cut in 1 " cubes
1 tablespoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
2 (15 1/2 ounce) cans chickpeas, drained
2 (14 1/2 ounce) cans vegetable broth
1 (28 ounce) can diced tomatoes, undrained
1 sprig flat leaf parsley (optional)

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.

NORTH AFRICAN SOUP (VEGETARIAN)

North African Soup (Vegetarian) image

A vegetarian version of an African favorite. If you want to make it non-vegetarian, chunks of lamb or beef can be added. Just brown them with the onions.

Provided by Outta Here

Categories Potato

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 tablespoons paprika
water
2 carrots, peeled and diced
2 garlic cloves, minced
2 tablespoons tomato paste
1 (14 ounce) can diced tomatoes, undrained
1/4 cup fresh cilantro, chopped (or use Italian parsley)
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 large potato, peeled and diced
1 (15 3/4 ounce) can garbanzo beans, drained
2 tablespoons lemon juice
salt, to taste
black pepper, to taste
cilantro leaf, to garnish (or parsley)

Steps:

Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning.
Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
Simmer until the carrots begin to get slightly tender; add the potatoes and more water, if necessary, to cover. Simmer for about 1/2 hour.
Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
Adjust flavor by adding salt and pepper, if needed.
Divide between 2 large bowls and garnish with cilantro or parsley.

Nutrition Facts : Calories 665.6, Fat 18, SaturatedFat 2.5, Sodium 867.5, Carbohydrate 113.9, Fiber 23.4, Sugar 15.9, Protein 20

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