African Peanut Soup
2 teaspoons peanut oil 1 cup onion, chopped 2 cloves
garlic, crushed
1/2 cup mushrooms, chopped
2/4 teaspoon red pepper flakes
3/2 teaspoon paprika
4/4 teaspoon ginger (or 1/2 teaspoon grated fresh ginger) 2
cups broth, chicken or vegetable 1 can crushed tomatoes
(14.5 ounces)
5/2 cup sweet potato, cooked and mashed
6/4 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
Peg Shambo Davenport, Iowa [email hidden]
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