West African Peanut Soup
Makes 8 servings
1 ½ cups roasted and shelled peanuts
4 tablespoons peanut oil (okay to substitute with grapeseed oil)
2 medium red or white onions, chopped
12 cups vegetable stock or water
4 sweet potatoes or yams, peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1 pound collards or kale, washed and cut into wide ribbons
1/2 cup peanut butter, chunky or smooth.
2 tablespoons minced fresh ginger
Pinch of cayenne
2 tablespoons minced garlic
Salt and freshly ground black pepper to taste
• Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
• Put oil in a deep skillet or medium saucepan over medium heat. Add onion, ginger, and garlic and cook, stirring occasionally, until onion is soft, about 5 minutes.
• Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
• Stir in the stock/water and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently.
• Stir in tomatoes and collards, then cook, stirring occasionally, about 10 minutes.
• Stir in 1/2 cup peanut butter.
• Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.
How did our soup rate in terms of taste and cost and prep time?
Cost: $22 ($2.75 per serving)
Prep Time: 1.5 hours
Taste: 2.5 stars
The peanuts created an unexpected and pleasant sweetness to the otherwise veggie-heavy hearty soup. Be sure to chop the large and soft vegetables (sweet potatoes, tomatoes) into small sizes to allow for a full spoonful of flavor in every bite!
Every Tuesday and Thursday in 2011, the GOOD team is cooking and sharing a big bowl of healthy, vegetarian, seasonal soup or salad. This time last week we were enjoyed an easy 3 star Lentil Soup. Leave us a note in the comments if you have any suggestions for next week's soup—we'd appreciate any ideas, especially as we edge into spring and warmer weather.