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Posts Tagged ‘African Yam and Peanut Soup’

From the moment I created this blog, I knew I wanted to post this recipe….I’ve made it many times but never seemed to have the patience to take pictures prior to pigging out….it’s just that good!  The soup is actually called “African Yam and Peanut Soup” from the wonderful book, Rebar.  I like to call it “Party In Your Mouth Soup” because that’s just what it is!  The combined flavors of yams, peanut butter, lime, and cilantro create an explosion of zingy deliciousness!  I’m not exaggerating….it’s so good, that if I could pick my “last meal” before I head up to the spirit in the sky, I’d choose this soup…hands down…without a doubt…”Party In Your Mouth Soup” is at the tippy top of the “to eat” list!

By the way, this soup pictured below is from a batch that I froze 2 months ago…it came in handy when the snowpocalypse arrived a few days ago!

Those little grainy things are called “hemp seeds” they have a nutty flavor and pack in the protein per tablespoon!  Give them a whirl in your next soup!

Ingredients:

8 Cups of vegetable stock

2 tbsp vegetable oil

1 large yellow onion, diced

2 tsp salt

6 tbsp minced ginger

4 large garlic cloves, minced

1 tbsp ground cumin

2 tbsp ground corriander

1/2 tsp cayenne pepper

1 tsp paprika

1 red bell pepper, diced

4 medium yams, peeled and roughly chopped

14 oz can of pineapple with juice

3 ripe tomatoes, chopped

5 tbsp natural smooth peanut butter

1 bunch cilantro, chopped

limes to juice into your soup

Directions:

Heat stock and keep it warm on the back burner while you assemble the soup.  In a heavy-bottomed soup pot, heat oil over medium heat.  Add onion and a pinch of salt; saute for 10  minutes, stirring occassionally. Next, add garlic, ginger and spices and saute until soft and golden.  Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot.  Add vegetable stock, cover, bring to a boil, and reduce to a simmer. Cover partially and simmer until the yams are tender.

Add pineapple with juice, tomatoes, peanut butter and simmer 30 minutes.  Puree the soup until smooth, either directly in the pot with a hand blender, or in batches using a food processor.  To keep the soup slightly chunky, fill a bowl with the chunks prior to blending.  If you have a hand blender, USE IT…it’s far less messy than a food processor!

Return soup to the pot and simmer for a final 10 minutes.  Season to taste with more salt, pineapple juice and/or hot sauce.  Just before serving, add chopped cilantro and fresh lime.

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Of all of the recipes I’ve posted, this one is by far the best….If you haven’t made anything from any of my posts…I encourage you to try this one…and I hope you will leave a comment on your thoughts!  Does it go on your “last meal” list?

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