ceitfianna: (pumpkin pie)
This is a recipe that my mother and I first found online when we were looking for a variation on an African peanut soup that involved sweet potatoes. Since then I've taken it and expanded it quite a lot. It has lots of places for changes to suit your tastes.



Spicy Sweet Potato-Peanut Soup

Ingredients
-1 to 3 pounds of sweet potatoes
-A can of pumpkin-Not pie mix just canned pumpkin
-An onion-I prefer red onions but any kind will work.
-Broth-I use chicken or vegetable
-Peanut butter-about half a cup, be generous, more won't hurt it
-Minced garlic and/or ginger I use one of those combinations you can buy at Indian grocery stores-fresh would be amazing
-Various spices-ginger, cinnamon, salt, paprika and whatever you like
-Peanut satay sauce-optional but I find it adds a pleasant bite

Peel and chop the sweet potatoes, boil them and mash them, how smooth they are is up to you. I tend to like having some texture in them. Mince the onion to a fairly small size, I prefer this soup to be fairly chunky so my onion pieces aren’t tiny.

In a good heavy pot saute the onions, garlic and ginger then add in the peanut butter and satay sauce. This is crucial because you want to melt the peanut butter in that high heat so that it easily melds with everything else. If you add the peanut butter later, it tends to clump and not mix in as much.

Then add the sweet potatoes and pumpkin, also I recommend constantly adding broth to the soup since it helps to keep things from burning and makes it smoother. Also if you had more broth, it will become more soupy. Once you have all of the basics in, this is where I add the spices and can add whatever you'd like to make it match your own tastes. I find it needs a heavy hand with the spices as the potatoes and the pumpkin absorb a lot of flavor. Its a very rich soup and makes wonderful leftovers.
yakalskovich: (Librivores)
I am making this recipe of my sister's today:

  • sauté one large onion and  100 g of minced beef in a little oil,
  • put in 400 g of cut-up leeks with vegetable broth, bring to boil, and leave to simmer for about 20 minutes
  • then add 2 pieces of processed cheese and let it melt,
  • clean and dice  175 g of fresh mushrooms, add to the soup, and allow to simmer for a while longer

Serve with some darkish bread.
Brought to you by Caleb, who gave me this since he still hasn't joined this community...

To make the soup you need:

1 onion
garlic
kale
potatoes (6 to 10 small red ones)
carrots
1 can of cannellini beans
1.5 liters vegetable broth (use those italian cubes)
olive
parsley

Chop onions, carrots, garlic and parsley until they are fine (very small and minced)

Saute in oil

Once ready (you should KNOW), add the broth and washed, drained beans

Sit 30 minutes at medium, stirring a lot

Add chopped potatoes and cover one hour

Add kale then wait 20 minutes and serve
yakalskovich: (Mummy smurf)
A very delicious vegan pumpkin curry soup that the Nazgul and I tried last year...

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