RECIPE: african peanut soup
A magnificent impromptu dish came out of this .. I was starving and randomly saw this recipe online while I was trying (once again) to understand WordPress. I saw the image and immediately became distracted from whatever DIY tutorial I was trying to understand and began rummaging in my kitchen to create this dish. Needless to say, it was a success.
It was the perfect ending to a pretty perfect day. I just HAVE to share because the photos are spectacular ..
On this (almost) perfect day I woke up and lugged my paddleboard to the beach and spent a couple hours paddling up and down the beach line, watching the surfers catch the rare waves and staring at the jellyfish around me. I stuck my camera into the water and started taking random pictures hoping that at least one would turn out okay. And do you know what I got?
Isn’t nature just magnificent??
Then, of course, I snapped a selfie (where I’m ironically wearing a hat for Frasher Farms Duck Club, the Duck Club that provides enviable hunting every duck season .. it’s my dad’s, what?):
I walked myself and my board back to my home and cleaned myself up, cleaned the house up and then made an enormous papaya smoothie (sorry no pic of THAT). I rode my skateboard to the grocery store, got groceries, rode home and got some work stuff done.
Then I made this amazing soup, seeking some serious comfort after being exhausted from all the sun and heat today. I slurped it up and then my girlfriend asked me if I wanted to skate around at the beach with her. Of course, I said yes.
Of course, I fell and got hurt.
So. Today was magnificent. Sun. Salt. Skate. Paddleboard. And a possibly broken arm (it’s swollen and I can’t move it and I kind of can’t stop crying .. but I am also kind of a baby).
And today also included this delicious dish that really was just supposed to be something quick I whipped up. Take a look and do yourself a favor and make it for yourself.
African Peanut Soup
adapted from Hurry The Food Up
for the soup:
for the soup:
- 2 cups vegetable broth
- 1/4 red onion, chopped
- 2 garlic cloves, chopped
- 2 carrots, chopped
- 1 small zucchini, chopped
- A small handful of peanuts
- 2 T tomato paste
- 2 t powdered ginger
- 3-4 T peanut butter
- 1 T nama shoyu
- A few dashes sriracha (optional)
for the rice/quinoa/grain:
- 1/4 cup quinoa, cooked
- 1/4 cup sprouted mung beans, cooked
for the soup:
- Sautee the garlic, onion and carrots in a small pot with maybe a couple tablespoons of olive oil for about 5 minutes.
- Add the zucchini and cook for a few more minutes.
- Once they soften, add the tomato paste and ginger powder and mix well. Allow this to cook for about 5 minutes.
- Add the broth and bring to a light boil. Let it all cook together for about 5 more minutes.
- Add the peanuts and peanut butter. Stir continuously as it thickens. Cook like this for about 5 minutes.
- Add the nama shoyu and sriracha and stir until incorporated
for the grains:
- Follow the instructions for your chosen grain and then place the cooked product in a bowl.
- Pour the soup over and enjoy!
For the more unique ingredients, here is what I used:
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