WEST AFRICAN PEANUT SOUP
This West African peanut soup recipe is made with simple ingredients like peanut butter and tomato paste, but has a unique delicious flavor!
Provided by Yumna Jawad
Categories Entree
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
- Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
- Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it's well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
- Serve over white rice with crushed peanuts, if desired.
Nutrition Facts : Calories 385 kcal, Carbohydrate 19 g, Protein 21 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 755 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
TOMATO-PEANUT SOUP
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.
- Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.
- Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil. Photograph by Con Poulos
Nutrition Facts : Calories 160 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 305 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 3 grams
NUTTY SWEET POTATO SOUP
Provided by Ellie Krieger
Categories main-dish
Time 40m
Yield 6 servings, serving size 1 1/2 cups
Number Of Ingredients 14
Steps:
- Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
- *Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts : Calories 290, Fat 18 grams, SaturatedFat 3.5 grams, Sodium 260 milligrams, Carbohydrate 23 grams, Fiber 5 grams, Protein 14 grams
SPICY PEANUT SOUP
After enjoying a spicy peanut soup at a little cafe, I knew I had to try to duplicate it at home. I think my version comes pretty close. It's the best way I know to chase away winter's chill. -Lisa Meredith, Eagan, Minnesota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.
Nutrition Facts : Calories 276 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 932mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein.
PEANUT SOUP
An interesting and exotic soup that's also very rich.
Provided by Michelle Chen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.
Nutrition Facts : Calories 557 calories, Carbohydrate 14.4 g, Cholesterol 54.3 mg, Fat 50.4 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 16 g, Sodium 805 mg, Sugar 5.3 g
THAI PEANUT SOUP
Make and share this Thai Peanut Soup recipe from Food.com.
Provided by A la Carte
Categories Thai
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Cook onion, celery, carrot and red pepper in butter until softened, about 5 minutes. Add the lemon grass, red chili, stir and cook for 1 minute. Stir in the flour, and let cook for 1 minute, stirring all the time.
- Add chicken broth, coconut milk and soy sauce, and stir to combine well. Add the peanut butter. Keep stirring until well combined (the peanut butter will go kind of stringy, but it will melt in after a bit). Heat until hot and bubbly.
- Serve with chopped fresh roasted peanuts and green onions as a garnish.
Nutrition Facts : Calories 880.9, Fat 75.9, SaturatedFat 42.9, Cholesterol 15.3, Sodium 2057.8, Carbohydrate 34.7, Fiber 6, Sugar 10, Protein 27.9
AFRICAN PEANUT SOUP
Healthy African peanut soup with rice, based on a traditional West African recipe that's packed with protein, vitamins and, best of all, flavour.
Provided by Hurry The Food Up
Categories Appetizers Main Course Soups
Time 25m
Number Of Ingredients 12
Steps:
- Prepare the brown rice according to package instructions.
- Bring the vegetable broth to the boil.
- Cut the onion, carrot and courgette and add them to the broth.
- Add the garlic and ginger to the broth as well.
- Add the peanuts.
- Add the tomato paste and peanut butter to the mixture.
- Add the soy sauce last but check it's not already too salty.
- If you like it spicy add the hot sauce.
- Let it simmer nicely until the rice is ready.
- Serve in a bowl, eat. Yum!
Nutrition Facts : Calories 436 kcal, Carbohydrate 65 g, Protein 14 g, Fat 15 g, SaturatedFat 3 g, Sodium 1833 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
SPICY PEANUT SOUP
I received this recipe from Carolina Rice. It's a nice and hearty soup. RICH! (African touch with the sweet potatoes and beans)!
Provided by Rita1652
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat vegetable oil to medium-high heat and saute the onions, sweet potato, and garlic, stirring occasionally, until onion is softened, about 5 minutes.
- Add the chicken broth, thyme, cumin, and rice.
- Bring to a boil; reduce heat and simmer, covered, until rice is cooked and vegetables are tender, 18-20 minutes.
- Add the salsa, beans and zucchini; cook until zucchini is tender about 10 minutes.
- Add peanut butter and stir until completely combined.
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
SPICY AFRICAN PEANUT SOUP
We served this on Christmas Eve to friends and family and it was a universal hit! Very filling and its orange colour looks beautiful in a bowl.
Provided by Sackville
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over high heat.
- Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
- Cook for 2 minutes, then add potato and stock.
- Bring to the boil and simmer 10 minutes.
- Transfer the vegetables to a food processor and purée until smooth.
- Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
- Add sugar, salt and pepper.
- Serve sprinkled with green onions.
SENEGALESE CHICKEN AND PEANUT SOUP
This is an award winning soup recipe. The soup should be silky and smooth but not thick; it should be spicy, but not too hot; it should have a sharpness of tomato and lemon, but not be sour; it should taste of peanuts, but not of peanut butter. It freezes beautifully. Note - I just adopted this one -- it was originally posted by my friend Mean Chef -- the intro is perfect and is exactly what you should be tasting in the final product! :-)
Provided by Kirstin in the Couv
Categories Peanut Butter
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion, garlic and cayenne in oil until onion is translucent.
- Stir in curry powder and curry paste; saute 1 minute.
- Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
- Add cooked chicken and sambal; simmer for 10 minutes.
- Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
- Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.
Nutrition Facts : Calories 1036.7, Fat 73.6, SaturatedFat 28.4, Cholesterol 112.2, Sodium 1126.2, Carbohydrate 42.8, Fiber 10.6, Sugar 16.8, Protein 62
SPICY THAI PEANUT NOODLE SOUP
This recipe produces a thick, rich peanut noodle soup without using coconut milk or peanut butter as ingredients.
Provided by Jen deHaan
Categories Main Course Side Dish
Time 50m
Number Of Ingredients 18
Steps:
- Add the vegetable broth to a large soup pot and bring to a simmer.
- Add the mushrooms, tofu, and chilis to the broth and let simmer.
- In a separate pot, cook the rice noodles according to package directions. When done, rinse, and set aside in a bowl.
- Prepare the soup base while your noodles and soup simmer. Add all ingredients except the peanut flour, and blend in a high-speed blender.
- Add peanut flour to soup base along with about a cup of the soup broth, and blend. Scrape down the sides to incorporate fully.
- When completely smooth, scoop the soup base into the simmering pot of vegetable broth and use a whisk to incorporate fully into the broth (you may notice some clumps, but keep whisking).
- When simmering again, add the noodles and bell peppers.
- When noodles and bell peppers are heated (after a few minutes), serve, garnish, and enjoy!
Nutrition Facts : Calories 189 kcal, Carbohydrate 28 g, Protein 11 g, Fat 3 g, Sodium 259 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
SPICY CARROT PEANUT SOUP
I love this soup!! Very different flavors that I think work well together. If you have a bent for the unusual, you may want to give it a try.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, heat the oil over medium heat.
- Add the onions, carrots, celery, salt, and chili paste.
- Stirring frequently, saute the vegetables over high heat for 5 minutes.
- Add in the water, cover the pot, and bring to a boil.
- Lower the heat and simmer for 25 minutes or until the carrots are soft.
- Add in the peanut butter, soy sauce, and lime juice; stir to combine.
- Puree the soup in batches using an electric blender.
- Reheat soup if necessary and serve hot.
Nutrition Facts : Calories 122.1, Fat 5.4, SaturatedFat 0.8, Sodium 1016.7, Carbohydrate 16.8, Fiber 4.5, Sugar 8, Protein 3.8
SPICY PEANUT SOUP WITH CHICKEN
Provided by Veronica Chambers
Categories Soup/Stew Chicken Onion Tomato Appetizer Quick & Easy High Fiber Peanut Zucchini Winter Bon Appétit Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again. Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend.
- Melt butter in large pot over medium-high heat. Add chopped onion and zucchini; sauté until tender, about 8 minutes. Add chicken and sauté until no longer pink on outside, about 3 minutes. Sprinkle with flour and cook 1 minute, stirring occasionally.
- Add broth mixture and tomatoes to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes. Season soup to taste with salt and pepper. Serve.
GHANA PEANUT SOUP (NKATENKWAN)
Famed peanut soup from Ghana
Provided by freedes
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Place the whole onion, pepper, tomatoes and chicken pieces in the pot and top with the stock. Cover, bring to the boil and reduce to simmer for 15 minutes till vegetables are soft and tender. Remove the vegetables.
- Blend the vegetables and ginger in a food processor and return to the soup. Bring to the boil then reduce to simmer while you make the peanut butter sauce. If you are using boiler chicken, it can be quite tough, so it may need extra time cooking.
- Meanwhile, make the peanut butter sauce. There are different ways of doing this, I have opted to go for what is easier for me. Scoop the desired amount of peanut butter into a saucepan and put on gentle heat with constant stirring, peanut butter burns easily.
- Add water a little at a time. This can be quite tricky as the water instantly changes the runny peanut butter properties. I would say it is a similar experience to white sauce, when the milk is added to the flour and butter mixture. Once a smooth sauce is achieved, allow to simmer. You will find the peanut oil begins to separate from the peanut butter. When this happens, you can add the peanut butter sauce to the rest of the soup and simmer for 20 minutes till oil rises to the surface of the soup.
- Check seasoning to your taste. Serve with your favourite carbs such as boiled sliced yam, potatoes or rice.
VIRGINIA PEANUT SOUP
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.
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PEANUT SATAY NOODLE SOUP - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
4.9/5 (23)Calories 581 per servingCategory Main Course
- Place the noodles in a large heat proof bowl. Pour boiling hot water in the bowl until the noodles are completely submerged. Mix the noodles around a bit and leave to soak for 15 to 20 minutes or until the noodles are pliable and the noodles are chewy.Alternatively, you can also opt to just cook down the dried noodles directly in the soup later on!
- Heat a large pot over high heat (note: this will be the same pot used for the soup later on for minimal clean-up).
- Remove most of the oil in the pot. I kept around 1 tbsp of the oil. In the same pot over high heat, add in the ginger and garlic.
- Top the noodle soup with the mushrooms, crisp shallots, roasted peanuts, chopped scallion, Thai basil leaves, and chili oil before being finished with a squeeze of lime juice if you'd like.
SPICY PEANUT SOUP WITH SESAME HALLOUMI ... - HALF BAKED ...
From halfbakedharvest.com
4.5/5 (166)Total Time 30 minsServings 6Calories 317 per serving
- 1. Heat 1 tablespoon oil in a large pot over medium heat. When the oil shimmers, add the shallots, and garlic. Cook 1-2 minutes, until the garlic is golden. Stir in the curry paste, cook another 30 seconds to 1 minute until fragrant. Add the broth, peanut butter, coconut milk, and soy sauce, stirring to combine. Add the sweet potatoes and bring to a boil, reduce the heat to medium-low and simmer 10-15 minutes, until the sweet potatoes are tender.2. Stir in the kale and cilantro, cook another 5 minutes. Taste, add salt if needed. 3. Meanwhile, make the halloumi. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 5 minutes. Stir in the sesame seeds. Remove from the heat.4. Ladle the soup into bowls. Top with halloumi and peanuts. Zest, then juice the lime over each bowl. Enjoy!
- 1. Set the instant pot to sauté. Cook 1 tablespoon oil, the shallots, and garlic. Cook until the garlic is golden, 1-2 minutes. Stir in the curry paste, cook another 30 seconds to 1 minute, until fragrant. Add the broth, peanut butter, coconut milk, and soy sauce, stirring to combine. Add the sweet potatoes. Seal and cook on high pressure for 8 minutes.2. Once done cooking, use the natural or quick release to release the steam. Set the Instant pot to sauté. Stir in the kale and cilantro, cook another 5 minutes. Taste, add salt if needed. 3. Finish as directed above.
SPICY PEANUT AND VEGETABLE SOUP - MARMALADE & ME
From marmaladeandme.com
Cuisine WesternCategory SoupServings 6Total Time 40 mins
- Gently cook the onions with the peanut butter and 2 tablespoons of water for 5 minutes in a covered saucepan. Keep an eye on it so that it doesn't stick.
- Add the tinned tomatoes, stock, potatoes, piquanté peppers and carrots. Bring to the boil, cover and simmer gently until the vegetables are tender.
- Remove some of the vegetables with a slotted spoon and use a stick blender to puree the soup that remains. Now return the vegetables to the pan and stir well.
SPICY PEANUT SOUP WITH BUTTERNUT AND COLLARD GREENS ⋆ THIS ...
From thismessisours.com
Reviews 2Category SoupCuisine SoupTotal Time 45 mins
- Heat the olive oil in the DUROTHERM® Hold and Serve, without the heat retaining hot plate, over medium heat. Once heated through add the onion, jalapeño, and garlic. Sauté until fragrant and the vegetables are slightly softened, about 3 minutes.
- Add the sweet potatoes and the butternut squash to the pan, stirring to combine. Cook for 2-3 minutes.
- Add the canned tomatoes, coconut milk, vegetable broth, tomato paste, salt, curry powder and peanuts. Simmer for 8-10 minutes until the sweet potatoes and squash are just fork tender. Remove from the heat.
- Stir in the creamy peanut butter until melted and then add in the collards and the apple cider vinegar, stirring to coat. Place the DUROTHERM® Hold and Serve on its heat retaining base with the lid on. The soup will continue to cook slowly, softening the sweet potatoes and squash, and keeping the soup warm for up to 2 hours.
SPICY PEANUT SOUP WITH SWEET POTATO + CORN - PIPER COOKS
From pipercooks.com
Cuisine African InspiredTotal Time 30 minsCategory SoupCalories 514 per serving
- Add corn, peppers, stock, cayenne pepper, peanuts, and peanut butter. Bring to boil then turn down to simmer. Cook for 10-15 minutes, until potatoes, are fork-tender.
SPICY SWEET POTATO PEANUT SOUP WITH KALE - ALWAYS NOURISHED
From nourishedtheblog.com
5/5 (1)Total Time 50 minsServings 4-6
- In a large, heavy-bottom pot (I always use my dutch oven for soups) heat oil over medium-high.
- Add onions and cook for 3-5 minutes until translucent but not browned. Add garlic and ginger and continue to cook for another minute. Add turmeric, paprika, chili powder, cumin, chili flakes, cinnamon and salt and stir to combine with the onions. Add tomato paste and sweet potatoes stir to combine again and cook for another minute.
- Add the tomatoes and vegetable stock. Bring soup to a boil then reduce heat to medium and let simmer for 25-30 minutes until sweet potatoes are very tender.
SPICY PEANUT SOUP WITH SWEET POTATO + KALE - PINCH OF YUM
From pinchofyum.com
4.9/5 (167)Calories 288 per servingCategory Dinner
- Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
- Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
- Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
- Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.
AFRICAN PEANUT SOUP - THE MODERN PROPER
From themodernproper.com
Ratings 16Total Time 45 minsServings 8Calories 593 per serving
- Add onions and sauté until softened, about 3-4 minutes.Add in ginger, jalapeno and garlic and stir until fragrant about 1 min
- Add the pepper, cumin and tomato paste and cook for another 2 minutes, stirring, until paste darkens.Add the crushed tomatoes, stock, sweet potatoes, chickpeas and peanut butter
SPICY PEANUT AND BANANA SOUP - LOVE OF FOOD
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