Tomato Peanut Soup

Author: Canadian Living

Packed with protein, peanuts give this colourful soup a velvety texture and rich, creamy taste. Roasted Vegetable Stock would be a tasty base for this and other vegetarian dishes.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2006

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion diced
  • 1 celery stalk diced
  • 1 garlic clove minced
  • 1 teaspoon grated gingerroot or 1/4 tsp/1 ml ground
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1 pinch cayenne pepper
  • 1 can 28 oz/796 ml diced tomatoes
  • 2 sweet potatoes peeled and diced
  • 5 cups vegetable stock
  • 1/2 cup smooth natural peanut butter
  • 2 cups chopped fresh kale
  • 2 cups chopped fresh collard greens
  • 1 tablespoon lemon juice

Method

In large Dutch oven or saucepan, heat oil over medium heat; fry onion, celery, garlic, ginger, salt, coriander and cayenne, stirring occasionally, until softened, about 3 minutes.

Add tomatoes, sweet potatoes and stock; bring to boil. Whisk in peanut butter; reduce heat and simmer until potatoes are tender, about 20 minutes.

Stir in kale and lemon juice; simmer until wilted, about 3 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)

Nutritional facts Per serving: about

  • Sodium 922 mg
  • Protein 6 g
  • Calories 201.0
  • Total fat 10 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 25 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 108.0
  • Vitamin C 68.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tomato Peanut Soup

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