Peanut butter in a soup? Really? Believe us: It was delicious!
Today’s GOOD Lunch soup was prepared by Zak Stone and adapted from a recipe in The New York Times (we took out the chicken).
West African Peanut Soup
<p> Makes 8 servings</p><p> <strong>The Ingredients</strong>:</p><p> 1 ½ cups roasted and shelled peanuts<br/> 4 tablespoons peanut oil (okay to substitute with grapeseed oil)<br/> 2 medium red or white onions, chopped<br/> 12 cups vegetable stock or water<br/> 4 sweet potatoes or yams, peeled and cut into thick slices<br/> 8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)<br/> 1 pound collards or kale, washed and cut into wide ribbons<br/> 1/2 cup peanut butter, chunky or smooth.<br/> 2 tablespoons minced fresh ginger<br/> Pinch of cayenne<br/> 2 tablespoons minced garlic<br/> Salt and freshly ground black pepper to taste<br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/></p><p> <strong>The Method</strong>:</p><p> • Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.<br/> • Put oil in a deep skillet or medium saucepan over medium heat. Add onion, ginger, and garlic and cook, stirring occasionally, until onion is soft, about 5 minutes.<br/> • Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.<br/> • Stir in the stock/water and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently.<br/> • Stir in tomatoes and collards, then cook, stirring occasionally, about 10 minutes.<br/> • Stir in 1/2 cup peanut butter.<br/> • Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.<br/><br/><br/><br/><br/><br/></p><p> <strong>The Breakdown</strong>:</p><p> How did our soup rate in terms of taste and cost and prep time?</p><p class="shortcode-media shortcode-media-rebelmouse-image"> <img class="rm-shortcode" data-rm-shortcode-id="ed890e3c2756d2be82a64a5baaced7ba" data-rm-shortcode-name="rebelmouse-image" id="fc9eb" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8xOTg3Mzk5MC9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTYyNjY3MzExM30.hpPpFydaya-1feYvIMrZ-0FAckUhke5ifk5hs5kXQsw/img.jpg?width=980"/> <small class="image-media media-caption" placeholder="add caption..."></small> <small class="image-media media-photo-credit" placeholder="add photo credit..."></small> </p><br/><strong>Cost</strong>: $22 ($2.75 per serving)<br/><strong>Prep Time</strong>: 1.5 hours<br/><strong>Taste</strong>: 2.5 stars<br/> The peanuts created an unexpected and pleasant sweetness to the otherwise veggie-heavy hearty soup. Be sure to chop the large and soft vegetables (sweet potatoes, tomatoes) into small sizes to allow for a full spoonful of flavor in every bite!<p> <em>Every Tuesday and Thursday in 2011, the GOOD team is cooking and sharing a big bowl of healthy, vegetarian, seasonal soup or salad. This time last week we were enjoyed an easy 3 star <a href="http://www.good.is/post/the-good-lunch-really-easy-lentil-soup/">Lentil Soup</a>. Leave us a note in the comments if you have any suggestions for next week's soup—we'd appreciate any ideas, especially as we edge into spring and warmer weather.</em></p><br/><br/><br/><br/><br/>
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