Wednesday, September 16, 2009

:: Gluten Free :: African Peanut Soup ::

I am so glad I finally tried this soup! Wow! I love a dish with lots of textures and various features. This has the crunch of peanuts, then a different texture with the kidney beans, and mouthfuls of melting, smooth sweet potato, plus a spicy liquid, and lovely green stuff in between! I have adapted this recipe from Show Me Vegan, who adapted it from someone else! NB. I have only made this recipe once, so please feel free to leave some feedback, if you try it!

African Peanut Soup with Red Beans

(Serves 2 to 4)
  • 1/2 cup dry roasted peanuts
  • 2 tablespoons oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons fresh ginger, finely chopped
  • 1/4 to 1/2 tsp cayenne (Warning: cayenne can be quite hot, so use sparingly and add more if you like it spicier!)
  • 3 cups stock (I use homemade chicken stock)
  • 1 sweet potato, peeled and thickly sliced
  • 400gm can diced tomatoes (I use homemade tomato passata)
  • 450gm can kidney beans, rinsed and drained or equivalent of dried)
  • 1/2 to 1 bunch of greens (ie. bok choy or spinach), rinsed, drained and sliced
  • fresh green herbs, to serve
  • Optional: 1/4 cup peanut butter
  1. Heat the oil in a large pot over medium heat. Toast the peanuts til golden brown. Set aside a tablespoon, or so, to garnish with.
  2. Add the onion, garlic, and ginger, then stir fry for about 5 minutes.
  3. Add the cayenne, and fry for a further 30 seconds to release the flavour.
  4. Add the vegetable stock, sweet potatoes, tomatoes, and red beans.
  5. Bring to a boil, then reduce heat to a simmer.
  6. Add the greens and simmer for about 20 minutes, or until potatoes are done.
  7. If using, add peanut butter and stir until combined.
  8. Garnish each serving with a sprinkle of the reserved peanuts and some fresh green herbs