Recipes

West African Peanut Soup

This recipe comes via the Zoology Department of UWA

1 onion

Peanut oil or any oil of your choice (I like coconut)

small piece ginger

lots of garlic!  maybe 3 cloves

1-2 carrots (about 200g) cut into chunks

1 large sweet potato (about 4-500g) cut into chunks

4 cups vegie stock (made with 4tspn Forager Organic Vegetable Stock concentrate and 4 cups water of course!)

1/4 tspn cayenne pepper

1 cup tomato juice

5 Tbspn crunchy peanut butter (about 100g)

-Fry the onion in oil until softened

-turn the heat down a bit and add the garlic & ginger.  Saute until fragrant ans slightly coloured

-add carrot, sweet potato, stock and cayenne pepper

-simmer until vegies are tender

-add tomato juice and blend with a stick blender until smooth

-while still on a low heat, add peanut butter and stir until melted through soup.  

Adding tomato juice to pumpkin soup is an old trick to make it look a deeper orange.  It also adds depth of flavour