The only variation I did to the soup was to puree it in the food processor after cooking and I let it simmer on the stove for about an hour. It was really good and I'm not a fan of curry but it gave it some heat without being overpowering.
African Nut Soup
4 Tbsp soy sauce
1 onion, sliced
2.5 cups yams, diced in 1-in cubes
2 carrots, sliced
2 celery stalk, sliced
1 red bell pepper, diced
4 cups vegetable stock
1 15-oz can chick peas
1 15-oz can crushed tomatoes
1/2 cup fresh cilantro, chopped
1/3 cup natural peanut butter
2 tsp curry powder
Heat 1/2 cup of water and the soy sauce in a large pot. Add onion and yams. Cook over high heat, stirring occasionally, for 5 minutes. Add carrot, celery, and pepper. Cover and cook 5 minutes, stirring occasionally. Add tomatoes, stock, garbanzo beans, and cilantro. Add peanut butter to the soup along with the curry powder. Stir, then cover and simmer 10 minutes. Before serving puree half the soup and then stir into remaining soup.
This soup freezes well. Serve with cooked grains or whole grain toast and a green salad.
Serves 8-10.
1 comment:
Glad to hear the soup was good. We will have to try it during our vegetarian challenge. =)
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