This African Peanut Soup from Vita Nova has a Moroccan flavor profile accentuated by tomatoes and jalapeno, with coconut milk that lends a velvety texture.
Ingredients
SERVINGS: 1½ Quart(s)
- 2 tablespoons canola oil
- ½ onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 jalapeno pepper, diced
- 1 quart chicken stock
- 1-½ pints coconut milk
- ½ cup tomatoes, whole pear, diced
- 2 sweet potatoes, peeled, diced
- ¾ teaspoon each kosher salt and black pepper
- ½ tablespoon soy sauce
- 1 tablespoon ginger, peeled and minced
- 5 ounces peanut butter
- 1 tablespoon cilantro, fresh chopped
Preparation
In a large soup pot, sauté the onions celery, garlic and jalapeno in the canola oil for 5 minutes or until just soft. Add the stock, coconut milk and tomatoes. Bring the soup to a boil and then reduce the heat to a simmer. Add the remaining ingredients except for the cilantro. Simmer the soup stirring occasionally for 30 minutes. Remove the soup from the heat and add the cilantro. Blend the soup with an immersion blender and serve.
