Vegetarian West African Soup Recipes
VEGETARIAN WEST AFRICAN SOUP
Make and share this Vegetarian West African Soup recipe from Food.com.
Provided by echo echo
Categories Yam/Sweet Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- To make peanut butter, process peanuts in food processor about 2 minutes until smooth, scraping the bowl at least once.
- In a Dutch oven over medium heat, sauté onion in oil about 7 minutes until lightly browned.
- Add peanut butter plus sweet potato through tomatoes.
- Bring to a boil, reduce heat and simmer, uncovered, about 30 minutes until sweet potato is tender.
- Serve garnished with parsley.
VEGETARIAN WEST AFRICAN PEANUT SOUP
Delicious and oh-so-easy soup recipe featuring the flavors of West Africa, from cookieandkate.com. If you serve it over a scoop of cooked brown rice, it makes a fabulous, heart-warming meal for a cold winter day. And, best of all, it's vegan!
Provided by lecole54
Categories Collard Greens
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
- In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
- Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.
Nutrition Facts : Calories 418, Fat 29.6, SaturatedFat 5.7, Sodium 874.8, Carbohydrate 28.2, Fiber 9.6, Sugar 10.6, Protein 19.5
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- Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
- In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
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- Place peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.
- Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 7 minutes or until lightly browned. Add peanut butter, potato, and next 6 ingredients (potato through tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until potato is tender. Garnish with parsley, if desired.
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