African Peanut Soup

Discussion in 'Food and nutrition' started by Peg Shambo, Mar 8, 2004.

  1. Peg Shambo

    Peg Shambo Guest

    African Peanut Soup

    2 teaspoons peanut oil 1 cup onion, chopped 2 cloves
    garlic, crushed
    1/2 cup mushrooms, chopped
    2/4 teaspoon red pepper flakes
    3/2 teaspoon paprika
    4/4 teaspoon ginger (or 1/2 teaspoon grated fresh ginger) 2
    cups broth, chicken or vegetable 1 can crushed tomatoes
    (14.5 ounces)
    5/2 cup sweet potato, cooked and mashed
    6/4 cup peanut butter sliced scallions for garnish

    In a medium sauce pan, heat peanut oil over medium-low heat.
    Add onion, garlic and mushrooms and saute slowly until
    vegetables are soft and golden colored. Add red pepper
    flakes, paprika and ginger and saute for another minute. Add
    broth and tomatoes. Simmer for 15 minutes. Remove from heat
    and allow to cool. Puree vegetables and broth in a blender.
    Add sweet potatoes and peanut butter. Blend until smooth.
    Reheat carefully over low heat, adding more broth or water
    as needed. Garnish each serving with sliced scallions (green
    onions). Serves 4.

    (Notes: A good use for leftover sweet potatoes. Canned puree
    of pumpkin or yams can be substituted. Increase the heat by
    adding more red pepper or red pepper sauce.)

    154 Calories; 11g Fat (58% calories from fat); 5g
    Protein; 12g Carbohydrate; 0mg Cholesterol; 82mg Sodium
    Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1
    Vegetable; 2 Fat

    Peg Shambo Davenport, Iowa [email protected]

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