I'm a firm believer that nut butter can solve almost any of life's problems--culinary or otherwise.
Remember the dad in the film "My Big Fat Greek Wedding?" He had a steadfast obsession with Windex, and a strong faith that it truly made the world go 'round.
I'm basically the nut butter version of the Big Fat Greek Dad.
Given my significant attachment to America's favorite pantry staple, it should come as no surprise that I would even love a tomato-based soup...with peanut butter. And not just a spoon-sized dollop--we're talking a full cup of the all-natural, freshly-ground stuff.
Enter the Moosewood Collective's West-African Peanut Soup. This thick stew boasts flavor from sweet potatoes, spicy tomato juice, and a big ol' scoop of peanut butter. It's definitely my favorite winter soup recipe, so I was thrilled when Adam wrote it into this week's menu (a full month before winter arrives!). It's even better the next day, so I'm already pumped for Wednesday's lunch-time leftovers.
Have a lovely Tuesday, and enjoy your soup. And remember: You don't need a bottle of Windex to solve your problems. A jar of peanut butter and a spoon will work just fine.
West-African Peanut Soup
(a recipe from the Sundays at Moosewood Restaurant cookbook)
This soup is hearty and filling--perfect for a main course. Serve with a green salad and garnish with chopped peanuts and a little chopped spinach. Looking to carry the peanut butter theme through the entire meal? Try some Peanut Butter Blondies with Milk Chocolate Frosting for dessert.
- 2 cups chopped onion
- a little olive oil
- 1/2 tsp. cayenne pepper
- 4 cloves garlic, minced
- 1 tsp. grated fresh ginger
- 1 cup chopped carrots
- 2 cups chopped sweet potatoes
- 4 cups vegetable stock
- 2 cups canned tomato juice
- 1 cup chunky natural peanut butter
- Optional: crushed red pepper for topping
1) Heat a little olive oil in a soup pot over medium heat. Add onion and saute until softened. Add cayenne, garlic, fresh ginger, and carrots, and saute for about 5 minutes. Stir in the vegetable stock and potatoes. Bring the soup to a boil, reduce heat and simmer for about 15 minutes, or until veggies are tender.
2) In a food processor, puree the soup (we left about 1 cup of veggies un-processed, just to add a little texture). Return the pureed soup to the soup pot, and stir in tomato juice and peanut butter until smooth. Season with salt and pepper. Gently reheat the soup until heated through. Serve with chopped peanuts and/or chopped spinach as a garnish.