African Peanut Soup
 
2 tsp  peanut oil
1 cup  onion, chopped
2 clove  garlic, crushed
1/2 cup  mushrooms, chopped
1/4 tsp  red pepper flakes
1/2 tsp  paprika
1/4 tsp  ginger (or 1/2 teaspoon grated fresh ginger)
2 cup  broth, chicken or vegetable
1 can  crushed tomatoes (14.5 ounces)
1/2 cup  sweet potato, cooked and mashed
1/4 cup  peanut butter
  sliced scallions for garnish
 
in a medium sauce pan, heat peanut oil over medium-low heat. add onion, 
garlic and mushrooms and saute slowly until vegetables are soft and golden 
colored. add red pepper flakes, paprika and ginger and saute for another 
minute. add broth and tomatoes. simmer for 15 minutes. remove from heat 
and 
allow to cool. puree vegetables and broth in a blender. add sweet potatoes 
and peanut butter. blend until smooth. reheat carefully over low heat, 
adding more broth or water as needed. garnish each serving with sliced 
scallions (green onions). serves 4. 
 
(notes: a good use for leftover sweet potatoes. canned puree of pumpkin or 
yams can be substituted. increase the heat by adding more red pepper or 
red 
pepper sauce.) 
 
154   calories 11g fat (58% calories from fat); 5g protein; 12g
  carbohydrate
  0mg cholesterol; 82mg sodium
  food exchanges: 1/2 starch/bread; 1/2 lean meat; 1 vegetable; 2 fat
 
peg shambo 
davenport, iowa 
jazzie0...@mchsi.com 
 
 
-- 
(ID: 8532) Mirror: rec.food.recipes: Mon, Mar 8, 2004


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