Peanut Soup, Sengalese Style
This is from my new favorite cookbook, Mark Bittman's veg book (move over Nigella!) and I am obsessed with this recipe. No, it's not the lowest fat thing in the world but it is hearty and delicious and should very easily be able to be made in a crock pot. My problem with the crock pot is that by the time I get around to thinking about making dinner in one, it's usually too late. Oh, and this is vegan so for those of us trying to cut back on dairy, it's so yummy you won't even think about cheese.
3/4 C roasted peanuts
2 T oil
1 medium red onion, thinly sliced in half moons
1 T minced fresh ginger
1 T minced garlic
pinch cayenne or so to taste (I also added red pepper flakes at the end)
S&P
6 C veg stock or water
2 sweet potatoes (total of 1 lb), cut in thin half moons or small dice
1 can diced tomatoes (recipe says to reserve liquid for another recipe but I dumped both tomatoes and juice in the pot)
1/2 lb collards, kale or spinah
1/4 C chunky peanut butter
Chop peanuts into small pieces (or use food processor but don't make peanut butter by accident). In deep skillet/medium saucepan or my favorite, dutch oven, heat oil over med-high het and add onion, ginger and garlic until soft. Add peanuts, cayenne, S&P and stir in stock and sweet potatoes. Bring to a boil, partially cover with lid and then turn down heat to a gentle simmer and cook until potatoes are tender (~10 min). Stir in tomatoes, spinach andPB. Cook until greens are just tender, adjust seasoning and serve. We served ours over steamed brown rice but Mark also recommends millet if you have it on hand. Frankly, almost any grain would do here. This makes great leftovers and we got a total of 7-8 servings out of it.
3/4 C roasted peanuts
2 T oil
1 medium red onion, thinly sliced in half moons
1 T minced fresh ginger
1 T minced garlic
pinch cayenne or so to taste (I also added red pepper flakes at the end)
S&P
6 C veg stock or water
2 sweet potatoes (total of 1 lb), cut in thin half moons or small dice
1 can diced tomatoes (recipe says to reserve liquid for another recipe but I dumped both tomatoes and juice in the pot)
1/2 lb collards, kale or spinah
1/4 C chunky peanut butter
Chop peanuts into small pieces (or use food processor but don't make peanut butter by accident). In deep skillet/medium saucepan or my favorite, dutch oven, heat oil over med-high het and add onion, ginger and garlic until soft. Add peanuts, cayenne, S&P and stir in stock and sweet potatoes. Bring to a boil, partially cover with lid and then turn down heat to a gentle simmer and cook until potatoes are tender (~10 min). Stir in tomatoes, spinach andPB. Cook until greens are just tender, adjust seasoning and serve. We served ours over steamed brown rice but Mark also recommends millet if you have it on hand. Frankly, almost any grain would do here. This makes great leftovers and we got a total of 7-8 servings out of it.
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