SPICY PEANUT AND PUMPKIN SOUP
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.
Provided by Yewande Komolafe
Categories dinner, weekday, soups and stews, appetizer, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
- Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
- Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams
AFRICAN PEANUT SOUP
This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!
Provided by PIETOGO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
- Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
Nutrition Facts : Calories 222 calories, Carbohydrate 23.5 g, Fat 12.2 g, Fiber 5.2 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 558.5 mg, Sugar 6.1 g
PEANUT-BUTTER VEGETABLE SOUP
Make and share this Peanut-Butter Vegetable Soup recipe from Food.com.
Provided by Aarti D.
Categories Chowders
Time 45m
Yield 4 bowls of soup, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cook celery, carrots, onion, and garlic in hot butter, covered, about 5 minutes or until onion is tender.
- Stir in water, potato, zucchini, chicken bouillon granules, and pepper. Bring to a boil; reduce heat.
- Cover and simmer for 10 minutes. Stir in undrained tomatoes and the parsley flakes.
- In a small bowl, gradually stir about 1 cup broth into peanut butter until smooth.
- Return mixture to saucepan. Cook and stir until heated through.
- Serve by ladling soup into individual bowls.
Nutrition Facts : Calories 353.6, Fat 22.9, SaturatedFat 7.2, Cholesterol 15.5, Sodium 627.6, Carbohydrate 30.9, Fiber 7.2, Sugar 11.2, Protein 12.3
PUREED PEANUT BUTTER AND VEGETABLE SOUP
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large saucepan, saute the onion and garlic in the oil, stirring until onions are transparent. Add the celery, carrots, potatoes, leeks and broth. Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup until the vegetables are tender, about 15 minutes. Stir in the cayenne, black pepper, salt, peanut butter and tahini. Transfer the soup to a blender and puree it. Garnish and serve.
PEANUT AND VEGETABLE SOUP
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- In large pot, over low to medium heat, cook onions, garlic and ginger in 2 tablespoons of oil for about 10 minutes until onions are translucent.
- Meanwhile toast cumin and coriander seeds in saute pan over medium heat for about 3 minutes. Let cool. Add chiles and tomatoes to pot. In spice grinder, grind cumin and coriander seeds with white peppercorns. Add to pot along with turmeric. Stir for about 2 minutes then add sherry and cook until most of the wine has evaporated. Add vegetable broth and coconut milk. If possible, blend with stick immersion blender or allow to cool slightly and blend in standard blender in small batches. Strain through sieve with medium holes, not mesh. Return to pot and whisk in peanut butter. Add vegetables and cook until vegetables are soft to bite, but not mushy. Taste, and salt, as necessary.
PEANUT BUTTER AND VEGETABLE SOUP
When I first saw a recipe for Peanut Butter Soup I wasn't sure how it would be but I decided to give it a try since I love peanut butter. What a pleasant surprise! This version is adapted from Jane Brody's "Good Food Book" modified to be more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).
Provided by Anne Sainz
Categories Peanut Butter
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pot (3 qt or more).
- Bring soup to a boil, stirring several times so bottom doesn't burn.
- Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
- Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
Nutrition Facts : Calories 224.3, Fat 16.4, SaturatedFat 3.4, Sodium 37.1, Carbohydrate 14, Fiber 3.8, Sugar 6.5, Protein 9.5
CHOCOLATE HEART PEANUT BUTTER COOKIES
Chocolate and peanut butter marry in a favorite cookie combo. Make the classic easier with an easy-mix cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
- Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 7 g, TransFat 0 g
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.
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WEST AFRICAN PEANUT SOUP {SIERRA LEONE} - FEELGOODFOODIE
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Ratings 260Category EntreeCuisine AfricanTotal Time 40 mins
- 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.
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From cookieandkate.com
4.9/5 (434)Total Time 45 minsCategory SoupCalories 431 per serving
- 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.
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