Zesty Peanut Soup Food

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WEST AFRICAN PEANUT SOUP



West African Peanut Soup image

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

1 tablespoon canola oil
2 large onions (finely chopped)
1 tablespoon fresh ginger (optional)
3 oz tomato paste
1 sweet potato (chopped)
6 cups vegetable broth or water
1 teaspoon salt
1 teaspoon cayenne pepper (optional)
1 cup creamy peanut butter
1 cup baby spinach (optional)
8 oz shredded chicken (optional)

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



Tomato-Peanut Soup image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1 green bell pepper, finely chopped
1 stalk celery, finely chopped, plus leaves for topping
1 clove garlic, finely chopped
1/2 teaspoon Madras-style curry powder
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
Kosher salt
1 15-ounce can crushed tomatoes
4 cups low-sodium chicken broth
1 teaspoon packed light brown sugar
1/3 cup smooth peanut butter
Freshly ground black pepper
Creme fraiche, fresh cilantro and chopped peanuts, for topping

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



Nutty Sweet Potato Soup image

Provided by Ellie Krieger

Categories     main-dish

Time 40m

Yield 6 servings, serving size 1 1/2 cups

Number Of Ingredients 14

1 tablespoon canola oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon peeled and grated fresh ginger
1 large sweet potato, peeled and cubed (2 cups)
6 cups low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes, with their juices
2/3 cup creamy natural peanut butter
2 teaspoons honey
1/2 cup chopped scallion greens (about 3 scallions)

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



Spicy Peanut Soup image

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

2 medium carrots, chopped
1 small onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 large sweet potato, peeled and cubed
1/2 cup chunky peanut butter
2 tablespoons red curry paste
2 cans (14-1/2 ounces each) vegetable broth
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 bay leaf
1 fresh thyme sprig
1/2 teaspoon pepper
1/2 cup unsalted peanuts

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



Peanut Soup image

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

4 tablespoons margarine
3 tablespoons minced onion
1 clove garlic, minced
1 tablespoon all-purpose flour
1 cup heavy whipping cream
1 cup peanut butter
½ cup ground peanuts
4 cups chicken broth
salt and pepper to taste

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



Thai Peanut Soup image

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

1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrot
3 tablespoons chopped sweet red peppers
1 tablespoon butter
3 tablespoons flour
1 tablespoon finely chopped lemongrass (white portion only)
1 teaspoon chopped red chile (to taste)
14 ounces chicken broth
1 1/2 cups unsweetened coconut milk
1/2 cup peanut butter
2 tablespoons soy sauce

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



African Peanut Soup image

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

1 cup brown rice ((uncooked))
3 cups vegetable broth
½ red onion
1 small carrot
½ medium courgette ((zucchini))
1 handful peanuts
3 tbsp tomato paste
3-4 tbsp peanut butter
1 clove garlic
2 tbsp soy sauce
A few dashes hot sauce
0.2 inches ginger, fresh ((0.2 inches = 0.5 cm = ½ tbsp powdered ginger))

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



Spicy Peanut Soup image

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

1 tablespoon vegetable oil
1 large onion, chopped
1 medium sweet potato, diced
2 garlic cloves, minced
8 cups chicken broth or 8 cups vegetable broth
1 teaspoon dried thyme leaves
1/2 teaspoon ground cumin
1 cup rice
3 cups thick & chunky salsa
3 (16 ounce) cans garbanzo beans, drained and rinsed
1 cup diced unpeeled zucchini
2/3 cup creamy peanut butter

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



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

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

SPICY AFRICAN PEANUT SOUP



Spicy African Peanut Soup image

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

3 cups stock or 3 cups water
2 slices fresh ginger
1 sweet potato, peeled and chopped
2 carrots, chopped
1 yellow pepper, chopped
1/2 teaspoon cayenne or 2 fresh chili peppers
1 tablespoon oil
2 onions, chopped
3 green onions, chopped
1 tablespoon brown sugar
1/2 cup peanut butter
1 cup tomato juice
2 garlic cloves, chopped
salt and pepper

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



Senegalese Chicken and Peanut Soup image

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

1 large onion, chopped
2 garlic cloves, minced
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1/4 cup curry powder
1 tablespoon yellow curry paste
1 quart chicken stock
1 quart diced tomatoes with juice
4 cups cooked chicken, diced (I used one whole cooked chicken)
3/4 teaspoon sambal oelek chili paste (red chile paste)
1 cup chunky peanut butter
1 (14 ounce) can coconut milk
1 bunch cilantro, chopped
lemon juice, to taste (I used the juice of 1 small lemon)

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



Spicy Thai Peanut Noodle Soup image

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

8 cups low sodium vegetable broth (Prepared or homemade, mushroom broth works well too)
4 cups water
4 cups mushrooms (sliced)
1.5 cups firm or smoked tofu (cubed)
2 small spicy red chilis (diced small)
3 cups bell pepper (sliced)
3 cups Bun bo Hue noodles (thick rice noodle, cooked)
1/4 cup cashews (Soaked)
3 Tbsp lime juice
1 tsp lime zest (optional)
3 Tbsp coconut aminos (Or Tamari)
3 Tbsp ginger (minced)
3 Tbsp garlic (minced)
3 Tbsp Thai red curry paste (Thai Kitchen or Aroy-D are vegan)
1/4 cup lemongrass (sliced (white section of stalk))
1 1/2 cups defatted peanut flour ((Unsweetened peanut butter powder). See notes for substitutions)
Cilantro
Chili Garlic Sauce, or favorite hot sauce

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



Spicy Carrot Peanut Soup image

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

1 tablespoon canola oil
1 large onion, thinly sliced
6 cups thinly sliced carrots
1 stalk celery, thinly sliced
1 teaspoon salt
1 teaspoon chinese chili paste
6 cups water
2 tablespoons peanut butter
3 tablespoons soy sauce
2 tablespoons fresh lime juice

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



Spicy Peanut Soup with Chicken image

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

1 pound skinless boneless chicken breast halves, cut into 3/4- to- 1-inch cubes
1 tablespoon hot sauce
4 cups low-salt chicken broth
1/3 cup creamy peanut butter (do not use natural or old-fashioned)
2 tablespoons tomato paste
5 tablespoons butter
1 1/2 cups chopped onion
2 medium zucchini, trimmed, cut into 1/2-inch cubes
2 tablespoons all purpose flour
1 cup drained canned diced tomatoes in juice

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)



Ghana Peanut Soup (Nkatenkwan) image

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



Virginia Peanut Soup image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
6 cups chicken stock
2 tablespoons all-purpose flour
1 cup heavy cream
1 1/2 cups natural peanut butter
2 teaspoons hot sauce
2 limes, juiced
2 tablespoons chopped peanuts
2 scallions, chopped

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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  • Heat a large pot over high heat (note: this will be the same pot used for the soup later on for minimal clean-up).
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SPICY PEANUT SOUP WITH SESAME HALLOUMI ... - HALF BAKED ...
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  • 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!
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SPICY PEANUT AND VEGETABLE SOUP - MARMALADE & ME
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  • 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.
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  • 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.
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  • 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.
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  • 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
1 14-ounce can coconut milk. Instant Pot Instructions: High pressure 8 mins + 10 mins natural release. Slow Cooker Instructions: High setting 6 hours. Final Step: Stir in 1/4 cup …
From pinchofyum.com
4.9/5 (167)
Calories 288 per serving
Category 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
In a large pot heat olive oil over medium heat. Add onions and sauté until softened, about 3-4 minutes. Add in ginger, jalapeno and garlic and stir until fragrant about 1 min. Add …
From themodernproper.com
Ratings 16
Total Time 45 mins
Servings 8
Calories 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
Directions: Heat the oil in a large soup pot. Add the onion and cook until softened. Add the garlic and cook for about 3 minutes. Add the cayenne and cook for 1 minute longer. Stir in the red peppers, carrots, and potatoes. Add the celery and cook for another 4 …
From loveoffood.sodexo.com
Calories 446
Sat Fat 9g
Calories from Fat 261
Total Fat 29g


SPICY PEANUT SOUP | FOOD MANAGEMENT
YIELD: 8 gallons 2 oz. sesame oil 10 lbs. onion, small dice 4 oz. garlic, chopped 3 oz. Sambal Oelek 3 oz. curry powder 2 oz. cumin 2 oz. coriander 1/2 gal. sherry 64 oz. soy sauce 5 lbs. peanut butter 12 cans coconut milk 40 oz. honey 6 gals. vegetable stock 10 oz. rice wine vinegar 2 bunches fresh cilantro, chopped Peanuts, dry roasted, used for garnish as desired …
From food-management.com
Author Diane Ridge


SPICY PEANUT AND WILD RICE SOUP - A BEAUTIFUL MESS
Food » Meal Ideas » Spicy Peanut and Wild Rice Soup. 4/22 Spicy Peanut and Wild Rice Soup. Food, Meal Ideas, Soups, Veggie Based. By Emma Chapman. A couple of months ago, I served Kate’s Vegetarian West African Peanut Soup for a wine pairing dinner I was hosting. I loved the soup and it was a big hit at the party! I think my main tweak was I wanted …
From abeautifulmess.com
5/5 (5)


WEST AFRICAN PEANUT SOUP – SPICY FOOD NETWORK
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 ...
From spicyfoodnetwork.com
Cuisine African
Category Soups
Servings 4
Total Time 45 mins


SPICY PEANUT PUMPKIN SOUP | LISA'S KITCHEN | VEGETARIAN ...
Rich and fragrant, creamy and spicy vegetable soup with the taste of warm salted peanuts. Spicy Peanut Pumpkin Soup The comforting taste of warm salted peanuts starts on the palate before yielding to the pleasures of a rich savory vegetable broth and finishing with spicy flourish in this fragrant and multi-layered soup. This soup makes a wonderful first course to …
From foodandspice.com
Cuisine Asian/African/Caribbean
Servings 6-8


SPICY PEANUT AND TOMATO SOUP RECIPE - GREENER IDEAL
Instructions. Saute onion, carrots and celery together in a medium saucepan over medium low heat. Season with salt and pepper. Cook until soft, about 5-8 minutes. Add tomatoes (including juice) to pan. Add peanut butter and broth. Stir until smooth. Add paprika and cayenne and cook over low heat for 20 minutes.
From greenerideal.com
5/5
Total Time 35 mins
Category Food
Calories 496 per serving


RECIPE INFO SPICY LENTIL SOUP - PEANUTBUREAU.CA
Warm up on a cold day with a hearty bowl of spicy vegetarian soup. Serve with a side of bread and a simple green salad for a well-balanced meal. Prep time: 15 minutes Cooking time: 5 minutes Slow cooker time: 4 to 8 hours Makes: 8 servings (9 cups/2.25 L)
From peanutbureau.ca
Cuisine COM_JOOMRECIPE_CUISINE_
Category Soups And Salads
Servings 8


SPICY PEANUT SOUP RECIPE: HOW TO MAKE IT
this Email Next Recipe Skip main content Submit recipeLoginJoinMENU RecipesDinnerEasy RecipesSHOPVideosSubscribe Toggle Search Hi, Recipe BoxMy NewslettersMy AccountCustomer CareLog out Sign for Our Newsletters Sign for Our Newsletters Home Dishes Beverages Soups Broth Stock...
From nicetaste.netlify.app


ZESTY GINGER AND PEANUT SOUP - MY RECIPE MAGIC
This is a rich, creamy, and delicious soup with the influence of West African cuisine. This peanut soup recipe is a perfect light and easy summer food for a brunch or dinner. This dish is loosely based on groundnut stew, a dish common throughout West Africa. The main ingredients in groundnut stew are chicken, peanut butter, and ginger. However ...
From myrecipemagic.com


ZESTYPEANUTSOUP
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.
From tfrecipes.com


SPICY AFRICAN PEANUT SOUP RECIPES ALL YOU NEED IS FOOD
SPICY AFRICAN PEANUT SOUP RECIPE - FOOD.COM. 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. Total Time 30 minutes. Prep Time 10 minutes. Cook Time 20 minutes. Yield 4-6 serving(s) Number Of Ingredients 14. Ingredients; 3 cups stock or 3 cups water: 2 slices fresh ginger: 1 …
From stevehacks.com


SPICYPEANUTSOUP RECIPES
Sep 12, 2017 - Spicy Peanut Soup Recipe is a flavorful combination of chicken, sweet potatoes, diced tomatoes, peanut butter, and more. Sep 12, 2017 - Spicy Peanut Soup Recipe is a flavorful combination of chicken, sweet potatoes, diced tomatoes, peanut butter, and more. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows …
From tfrecipes.com


SPICY CARROT PEANUT SOUP RECIPE - FOOD NEWS
Instructions. Heat the oil in a large pot over medium-high heat. Add the onion and cook until it begins to brown, about 5 minutes. Add the bell peppers, carrots, ginger, and garlic and cook until the vegetables begin to soften, about 5 minutes Stir in the cinnamon, smoked paprika, cumin, turmeric, and, if using, the cayenne and let the spices cook for 1 minute.
From foodnewsnews.com


SPICY PEANUT SOUP! - SPICY NOODLE HOUSE, WINNIPEG ...
Spicy Noodle House: Spicy Peanut Soup! - See 23 traveler reviews, 3 candid photos, and great deals for Winnipeg, Canada, at Tripadvisor.
From tripadvisor.ca


SPICY PEANUT SOUP WITH CHICKEN RECIPE - FOOD NEWS
Spicy chicken & peanut soup. Ingredients 2 Tbsp dark sesame oil 1 medium onion, chopped 2-3 cloves garlic, minced 1 cup cooked chicken, diced (you could bake or sauté a chicken breast) 1 1/2 tsp curry powder 1/2 tsp each of salt, freshly ground black pepper and red pepper flakes 2 cups chicken broth 1/4 cup tomato paste 16 oz can chopped tomatoes
From foodnewsnews.com


PEANUT SOUP, MATTS SPICY RECIPE - NUT SOUPS
PEANUT SOUP, MATTS SPICY. Fix-it And Enjoy-it Cookbook by Phyllis Pellman Good Makes 6 servings Prep Time: 25 minutes Cooking Time: 30 minutes. Ingredients • 2 Tbsp. oil • 1 large onion, minced • 2 garlic cloves, crushed • 1 tsp. mild cayenne pepper • 2 red bell peppers, seeded and chopped • 1 1/2 cups finely chopped carrots
From foodreference.com


PEANUT SOUP, SWEET AND SPICY RECIPE
peanut soup, sweet and spicy This soup has exotic African origins but the ingredients are all comfortably familiar; chances are you already have everything on hand you need to make it. Its sweetness, from sweet potato and carrot, is heightened with honey and balanced with the clarity of ginger and hot pepper.
From foodreference.com


[HOMEMADE] SPICY PEANUT SOUP : FOOD
21.3m members in the food community. Images of Food. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts
From reddit.com


SPICY AFRICAN PEANUT SOUP RECIPE - FOOD.COM | RECIPE ...
Jan 25, 2012 - 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.
From pinterest.com


INSTANT POT SPICY PEANUT SOUP WITH SWEET POTATO AND KALE ...
For this recipe you will need: 2 tbsp butter, 1 diced uncooked chicken breast, half a diced onion, 1 jalapeño, minced (include seeds and ribs for extra spicy), 2 minced garlic cloves, 3 large sweet potatoes peeled and cubed, 1 14 oz can diced or whole tomatoes crushed by hand and drained a little, 1 14 oz can coconut milk, 1 cup water, 1 tsp salt, 1 tsp curry powder, 1/2 …
From suziethefoodie.com


SPICY AFRICAN CHICKEN PEANUT SOUP RECIPE - FOOD NEWS
West African Peanut Soup With Chicken Recipe. Spicy Peanut Chicken is a West African delicacy with loads of whole spices, crushed & blanched peanuts and a balanced tanginess of tomatoes. It is a burst of African flavors in short. Traditionally, crushed peanuts are blanched and pureed and then added to the stew (yes, it is also known as Spicy ...
From foodnewsnews.com


SPICY PEANUT SOUP WITH SWEET POTATO KALE RECIPE - FOOD NEWS
Spicy Peanut Soup with Sweet Potatoes + Kale! This spicy soup is so tasty, but be warned: once you have sweet potatoes with peanut butter, you'll never want to eat them alone again. Get the recipe: spicy peanut soup with sweet potato and kale . Jan 4, 2018 - Spicy Peanut Soup with Sweet Potatoes + Kale! Comforting and SUPER nutritious. Naturally vegan, gluten free, …
From foodnewsnews.com


SPICY AFRICAN PEANUT SOUP WITH CHICKPEAS RECIPE - FOOD NEWS
African Chickpea & Peanut Butter Soup. Heat the olive oil (pomace) in large pot over medium heat. Sauté the onion for about 5 minutes, until soft and golden. Add garlic, and cook for another two or three minutes. Whisk the peanut butter together with some of the broth to make smooth paste, and then whisk in the remaining broth.
From foodnewsnews.com


SWEET AND SPICY PEANUT SOUP [ADAPTED FROM THE FOOD YOU ...
2/3 cup creamy natural peanut butter 2 teaspoons honey Directions: Combine all ingredients in a large crock pot and stir to mix well. Cook on low for 6-8 hours, then puree with an immersion blender [or carefully blend in batches in a food processor or blender]. Serve garnished with sour cream and/or cilantro. *Note:
From pajamachef.files.wordpress.com


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