West African Peanut Soup
This soup gets rave reviews at our house. It's the perfect hearty vegetarian soup. I was inspired by recipes from Ms Bindy and Cookie and Kate.
Onion, 1 large, chopped
Ginger, thumb-size peeled and grated
Garlic, 4-6 cloves, minced
Oil, 2 tbsp
Kale, 4 cups, chopped fine
Peanut butter, ¾ - 1 cup chunky
Chili paste, 1 tsp
Chicken or vegetable broth, 1.5 - 2 L
Tomatoes, diced or crushed, 796ml can
Squash (butternut or spaghetti) or Yam, 2-4 cups already cooked (we still have lots of roasted squash in the freezer from our garden)
Directions:
Saute onions, garlic ginger over medium heat in oil in a large soup pot until translucent. Add the kale and saute for 3 minutes. Add the peanut butter and chili paste and stir constantly while slowly adding the broth then tomatoes. As it’s heating, stir in the squash/yams (chunks or pureed, both work well).
Simmer on low for 30 minutes. Serve with biscuits or over rice.
Ginger, thumb-size peeled and grated
Garlic, 4-6 cloves, minced
Oil, 2 tbsp
Kale, 4 cups, chopped fine
Peanut butter, ¾ - 1 cup chunky
Chili paste, 1 tsp
Chicken or vegetable broth, 1.5 - 2 L
Tomatoes, diced or crushed, 796ml can
Squash (butternut or spaghetti) or Yam, 2-4 cups already cooked (we still have lots of roasted squash in the freezer from our garden)
Directions:
Saute onions, garlic ginger over medium heat in oil in a large soup pot until translucent. Add the kale and saute for 3 minutes. Add the peanut butter and chili paste and stir constantly while slowly adding the broth then tomatoes. As it’s heating, stir in the squash/yams (chunks or pureed, both work well).
Simmer on low for 30 minutes. Serve with biscuits or over rice.