Tomato Peanut Soup
28 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 201 |
| pro | 6 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 25 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 922 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 12 |
| vit A | 108 |
| vit C | 68 |
| folate | 10 |
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.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, diced
- 1 celery stalk, diced
- 1 garlic clove, minced
- 1 tsp grated gingerroot, or 1/4 tsp/1 ml ground
- 1/2 tsp salt
- 1/2 tsp 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 or collard greens.php">greens
- 1 tbsp lemon juice
Preparation
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.)
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.)
Source : Canadian Living Magazine: October 2006
- Keywords : Soup; Vegetarian; Tomatoes; Peanuts; Make-Ahead;
Related content
-
Roasted Eggplant Soup
Puréed roasted vegetables garnished with yogurt and parsley make an irresistible bowl of soup.
-
Peasant Soup
If you like, substitute 1 tbsp (15 mL) chopped fresh mint or dill for the dried mint; add with...
-
Chilled Tarragon Roasted Tomato Soup
Delicious served icy cold or piping hot (see tip, below), this soup is best made at the height of...
-
Peasant Soup
Filling, nutritious and inexpensive, you can't go wrong with a meal made out of Peasant Soup...
