You are here

Member since April 2003
0
4.8125

Easy West African Peanut Soup

What you need: 

4 cups vegetable broth
1 can (14 1/2 ounces) stewed tomatoes
1 cup carrots, chopped in bite sized pieces
1 cup scallions, sliced
3/4 cup reduced fat peanut butter, smooth or chunky
1 cup nondairy milk (I use soy)
1/4 cup instant mashed potato flakes
tabasco sauce, to taste, optional

What you do: 

1. Bring broth, tomatoes, carrots and scallions to boil in large saucepan.
2. Reduce heat and simmer minutes until carrots are tender. Stir in peanut butter until blended, and then milk and potato flakes. Add tobasco, if desired.
3. Simmer until heated and thickened.
This soup is very peanut-buttery tasting. The flavor is greatly improved by several generous shakes of tabasco or your favorite hot sauce. If you don't like hot sauce, try just 1/2 cup peanut butter at first, increasing up to 3/4 of a cup, to taste.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

this was really good! i haven't eaten anythign this hearty for a while. i downsized this recipe for one and used srichia sauce instead of tabasco and french fries instead of potato flakes.

thanks :)

0 likes

I concur. This is easy, really good and different. I was out of carrots so I threw in diced beets instead, which gave the soup a pretty wild colour. Other slight modifications: I put in only 1/2 cup of peanut butter (gradually and tasting the soup as I went along), and added some leafy greens toward the end of cooking. Also NO potato flakes for me. I just used the same quantity of diced raw potato and put it in at the start with the beets (carrots). Couldn't agree more with the importance of scallions here, and the absolutely crucial dashes of Tabasco. Thanks for the recipe!!

0 likes
Anonymous

this was awesome

I actually put in steamed potatos because I didnt have the flakes, and I added some red pepper flakes for a bit of a bite

next time I think Id go a little lighter on the PB, just because the PB was such a dominate taste.

0 likes

easy to make, indeed, and excellent to boot.

0 likes

I made this recipe and tried freezing the leftovers... they were ok, but definitely not as good as the original!

Does anyone know if this type of soup would freeze well? I'd love to make some, but I don't think my husband would like it. My daughter might, but she doesn't eat things that are spicy so I'm not sure. I'd hate to make the whole thing and then not be able to finish it all.

However, if it freezes well, I can save some for later!

;D

0 likes

Does anyone know if this type of soup would freeze well? I'd love to make some, but I don't think my husband would like it. My daughter might, but she doesn't eat things that are spicy so I'm not sure. I'd hate to make the whole thing and then not be able to finish it all.

However, if it freezes well, I can save some for later!

;D

0 likes

This was a great recipe, I added bell peppers to it, and we used a fresh potato in place of flakes.  Mmm, the tobasco is fantastic in it.  Next time though, we're going to use shredded carrots, they just took TOO long to cook.  then we topped it with ground pepper, tobasco and crushed dry roasted peanuts, MMMM!!!!

0 likes

Pages

Log in or register to post comments