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As part of my new obeisance to animals, I'm trying to shift my diet to one that is more vegetarian in nature. This is a recent favorite dish that I made a few times in the past few months:

African Peanut Soup
Prep time: 10 minutes / Cook time: 30 minutes / Makes 4 servings
This heart soup is extremely filling, much more than you would expect from the calories.
1 teaspoons peanut oil
1 medium onion, chopped
1 medium yellow or red bell pepper, chopped
1 or 2 serrano chile peppers, minced (optional)
1 tablespoon curry powder
3 cups water
1 cup canned crushed tomatoes
1 cup cubed ([SUP]1[/SUP]/[SUB]2[/SUB]") winter squash
1 medium carrot, cut into [SUP]1[/SUP]/[SUB]2[/SUB]" chunks
1 medium red potato, cut into [SUP]1[/SUP]/[SUB]2[/SUB]" chunks
[SUP]1[/SUP]/4 cup creamy peanut butter
[SUP]1[/SUP]/[SUB]2[/SUB]teaspoon salt
[SUP]1[/SUP]/[SUB]4 cup finely chopped roasted peanuts
[/SUB]
[HR][/HR][SUB]1. Heat the oil in a medium saucepan over medium heat. Add the onion, bell pepper, and serrano chile pepper (if using), and cook for 5 minutes, or until soft. Stir in curry powder and cook for 1 minute.

2. Add the water, tomatoes, squash, carrot, potato, peanut butter, and salt. Bring to a boil. Reduce to a simmer, cover, and cook for 25 minutes, or until the vegetables are just tender.

3. Garnish each serving with 1 tablespoon chopped peanuts.

*
[/SUB]2[SUB]/3 cups cooked brown rice stirred into the soup: 150 additional calories.

Per Serving (1 serving = 2 cups)
[/SUB]
Calories FatSaturated
Fat
SodiumCarbohydratesDietary FiberProteinCalcium
26014g3g500mg28g6g10g6%
[SUB]​(not my photo)
[/SUB]

It's my new favorite weekend spicy dish. Try it out if you're curious enough to make a quick, healthful, and satisfying meal.
 
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