Recipes for Spicey Peanut Soup?

[Britin]

I am hooked on this spicey West African peanut soup served at one of our favorite lunch spots. I started feeling guilty so I started eating only half-cups thinking that it must be cream based.

Finally, I asked and found that it was all vegetables, seasoning, and of course some peanut butter. I have seen the chicken peanut soup posted a few times and will probably try that one.

I was curious to know if any of you had others.

Any help would be greatly appreciated!

[Lizz13.1]

Hi "Britin"...thought I would just say hi and great salad today! Note my other post...Sticky Corn Cakes!!! I just found some rice in my keyboard here!!! Is that coffee grounds on the screen...Ha ha.
Lizz

[andi]

Not sure if this is exactly what you're looking for but this is a recipe my mother-in-law makes that is delicious!

Spicy Carrot Peanut Soup

4 Tbsp butter
1 onion (chopped)
1 lb. peeled carrots(chunked)
1 potato peeled (chopped)
2 Tbsp peanut butter
1/4 tsp. cayenne
1/4 tsp. curry
1/4 tsp. tumeric
1/4 tsp. cumin
5 cups chicken broth
2 Tbsp cilantro or sage

In large dutch oven melt butter, saute onions, carrots, potato and seasonings/herbs.
Stir in peanut butter. Add broth, bring to boil. Cover and simmer until veggies soft. Puree in blender/food processor. Reheat and enjoy!

This is spicy enough for me (makes my nose run!) but you can always turn up the heat by adding more spices!

[Britin]

Thank you Andi. I will definitely try that recipe. It looks great!

Lizz,

We must come up with a solution to your rice and coffee ground issues.

I am going to check out your post now on the sticky corn cakes. I must say that the replacement was absolutely delicious.

[Britin]

Just figured that I would bump this to give it one more try.

Its amazing how many great threads get started in a day or two. I just wish I had more time to read them all.



[This message has been edited by Britin (edited 10-26-2000).]

[Natasha]

Britin,
I m surprised you haven t gotten more responses on this! Anyway, I can share a recipe for Broccoli, Apple, and Peanut Soup with you if you re interested. I also have one for Southeast-Asian Style Vegetable Stew. Just let me know and I would be happy to type one or both out for you - but please note that I may not get around to posting it for a few days ... http://www.cookinglight.com/bbs/redface.gif I know I still owe a couple of people recipes and have been delinquent about getting back to them! All in good time...

[Britin]

Natasha,

I would love it if you could post both. We're getting into that time now where we eat a lot of soup. Whenever you get to it is fine.

Thank you.

[Natasha]

Hi Britin,

Here you go! I hope you like these recipes, from the Nava Atlas book Vegetarian Soups for All Seasons:

Broccoli, Apple and Peanut Soup

1 tbsp canola oil
2 tbsp water
2 large onions, chopped
2 cloves garlic, minced
3 medium carrots, peeled and sliced, divided
6 cups vegetable stock
1/4 cup dry white wine
1 tsp good quality curry powder or garam masala
4 heaping cups finely chopped broccoli, divided
2 medium apples, peeled, cored, and diced
1/2 cup reduced-fat peanut butter
juice of 1/2 lemon
salt to taste
chopped roasted peanuts for garnish, optional

Heat the oil and water slowly in a soup pot. Add the onions and garlic and saute over medium heat until the onions are golden.
Set aside about 1/3 of the carrot slices and about 1 heaping cup of the broccoli florets. Place the remaining carrots in the soup pot along with the stock or water, wine, and curry powder or garam masala. Bring to a simmer, then simmer gently, covered, for 10 minutes. Add the broccoli and apple and continue to simmer until the carrots and broccoli are tender, about 10 minutes more. Remove from the heat.
Transfer the solid ingredients from the soup to a food processor or blender with a slotted spoon, about half at a time. Puree each batch with about half of the peanut butter. Stir the puree back into the soup stock in the pot. If the soup is too thick, add enough additional water or stock to achieve a medium-thick consistency. Return to low heat and simmer for 10 minutes.
In the meantime, steam the reserved carrots in a heavy saucepan with about 1/4 cup water, covered, for 5 minutes. Add the reserved broccoli florets and steam for another 5 minutes, just until both are brightly colored and crisp-tender. Stir into the soup along with the lemon juice. Season to taste with salt and remove from heat.
Garnish each serving with a handful of chopped peanuts if desired.
Per each of 7 servings: 232 cals; 11g fat; 4g protein; 22g carbs; 0g chol; 131mg sodium

Southeast Asian-Style Vegetable Stew

A one-dish meal enveloped in the rich flavor of peanut butter and spiced with chili peppers.

1 large leek, chopped and rinsed
8 oz. fresh slender string beans, trimmed and cut in half
1/2 cup water
3 cloves garlic, minced
1 t 2 fresh chilies, to taste, seeded and minced (or red pepper flakes to taste, starting with 1/2 tsp)
3 cups broccoli florets
1 large red bell pepper, cut into narrow 2-in. strips
1/2 small head cauliflower, chopped into bite-size pieces
4 to 6 oz. rice-stick noodles or other thin pasta (e.g., angel-hair, vermicelli)

Sauce:
Juice of 1 lime
1/2 cup reduced-fat peanut butter
2 tbsp brown sugar
3 tbsp soy sauce or tamari
2 1/2 tsp cornstarch
1 1/2 cups water

Optional garnishes:
Chopped peanuts; sliced scallions

Combine the leek and string beans with the water in a soup pot or large steep-sided wok and bring to a simmer. Cover and cook over medium heat about 4 to 8 minutes or until the string beans are bright green. Stir in the garlic and chili or chilies, then layer the broccoli, bell pepper, and cauliflower into the pot or wok without stirring them in. Cover and cook for 8 to 10 minutes, or until all the vegetables are crisp-tender.

In the meantime, cook the rice-stick noodles or pasta until al dente, then drain.

Combine all ingredients for the sauce in a food processor or blender and process until smooth. Add to the vegetable mixture in the pot and stir together. Bring to a gentle simmer and cook for another 5 to 10 minutes, uncovered, or until the sauce has thickened and the vegetables are just a bit softer than crisp-tender.

Place a small amount of noodles in the bottom of each serving bowl and ladle some of the stew over them. If you wish, garnish as desired.

Per each of 7 servings: 250 cals; 7g fat; 7g protein; 36g carb; 0g chol; 532mg sodium

[Britin]

Natasha,

Thank you very much for posting those recipes. They look yummy. I will let you know how I make out.