SENEGALESE PEANUT SOUP
From a WW cookbook. Very tasty and quick. Low in calories and fat (chickpeas stretch the peanut butter flavor). Only 4 WW points per serving!
Provided by Carianne
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Puree chickpeas, 1/2 cup of broth, and peanut butter.
- Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
- Stir in curry powder and cumin, saute another minute.
- Add remaining broth, tomatoes, and chickpea puree.
- Simmer 5 minutes.
- Season with cayenne and sprinkle with cilantro.
SENEGALESE PEANUT SOUP
Make and share this Senegalese Peanut Soup recipe from Food.com.
Provided by Brookelynne26
Categories Onions
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Chop 1/2 cup of the peanuts into small pieces and reserve to use as garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms; set aside.
- Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for about 4 minutes, until tender.
- Add the sugar, curry, cumin, cayenne, and salt and stir to coat the vegetables.
- Add the tomatoes, water, and peanut paste. Bring to a boil, reduce the heat, and simmer for 1 hour.
- Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes to heat through.
- To serve, ladle the soup into bowls and top with reserved chopped peanuts.
WW SENEGALESE PEANUT STEW WITH SPINACH AND SWEET POTATOES
This simple recipe has earned rave reviews from Weight Watchers...It pairs cayenne with peanut butter to make a comforting winter warmer. It is vegetarian and as written is 5 WW Points Plus
Provided by CaliforniaJan
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
- Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
- Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
- Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
- Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.
- Note: Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, "doesn't fall out of suspension" or separate).
PEANUT STEW WITH SPINACH & SWEET POTATOES
This vegan, Senegalese stew makes a rich and comforting winter warmer. Creamy peanut butter thickens the soup with a deeply flavorful nuttiness that plays well against the sweetness of the sweet potatoes and the spice of the cayenne. I doubt your guests will miss the meat as this combination of ingredients makes this dish super hearty and filling. This one-dish meal needs no accompaniment but a light and crunchy green salad with a simple vinaigrette will amp the veggie presence for your dinner. Pack in a thermos for a hot and tasty lunch on the go. This dish makes a great starter for a dinner party. Divide your servings in half so your guests aren't full before the main course is served. Then you have 12 servings in only an hour of work.
Categories Lunch
Time 1h11m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
- Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
- Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
- Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
- Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.
Nutrition Facts : Calories 103 kcal
SENEGALESE PEANUT SOUP WITH SMOKED TURKEY - 6 POINTS
This is adapted from a weight watchers recipe in the New Complete Cookbook. I added smoked turkey, because I used to get a similar soup in a little bookstore cafe in Bellingham, Washington. This soup reminds me of that yummy soup!
Provided by Mo-B4687
Categories African
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Puree chickpeas, 1/2 cup of broth, and peanut butter.
- Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
- Stir in curry powder and cumin, saute another minute.
- Add remaining broth, tomatoes, and chickpea puree.
- Stir in smoked turkey breast.
- Simmer 5 minutes.
- Season with cayenne and sprinkle with cilantro.
Nutrition Facts : Calories 334.5, Fat 10.3, SaturatedFat 2.1, Cholesterol 27.2, Sodium 1599.5, Carbohydrate 37.6, Fiber 7.9, Sugar 6.7, Protein 25.5
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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