Guest guest Posted April 2, 2003 Report Share Posted April 2, 2003 African Peanut Soup 2 teaspoons peanut oil 1 cup onion, chopped 2 cloves garlic, crushed 1/2 cup mushrooms, chopped 1/4 teaspoon red pepper flakes 1/2 teaspoon paprika 1/4 teaspoon ginger (or 1/2 teaspoon grated fresh ginger) 2 cups broth, vegetable 1 can crushed tomatoes (14.5 ounces) 1/2 cup sweet potato, cooked and mashed 1/4 cup peanut butter sliced scallions for garnish In a medium sauce pan, heat peanut oil over medium-low heat. Add onion, garlic and mushrooms and saute slowly until vegetables are soft and golden colored. Add red pepper flakes, paprika and ginger and saute for another minute. Add broth and tomatoes. Simmer for 15 minutes. Remove from heat and allow to cool. Puree vegetables and broth in a blender. Add sweet potatoes and peanut butter. Blend until smooth. Reheat carefully over low heat, adding more broth or water as needed. Garnish each serving with sliced scallions (green onions). Serves 4. (Notes: A good use for leftover sweet potatoes. Canned puree of pumpkin or yams can be substituted. Increase the heat by adding more red pepper or red pepper sauce.) 154 Calories; 11g Fat (58% calories from fat); 5g Protein; 12g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 2 Fat ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Proverbs 16:3NASB Quote Link to comment Share on other sites More sharing options...
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