ring the soup to a boil and then simmer for about 15
Cook on medium-low heat for 20 minutes.
In a
sweet potato, and carrots. Cook for 2 minutes, stirring.
Add
for the chocolate chip scones:
ooker to High, and cook for 5 to 6 hours, or
adle soup into the bowl of a food processor. Add peanut butter
Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
b>for 30 seconds.
Season with cayenne, then add the peanut butter
Heat the oil in a large saucepan over high heat.
Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
Cook for 2 minutes, then add potato and stock.
Bring to the boil and simmer 10 minutes.
Transfer the vegetables to a food processor and puree until smooth.
Return the puree to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
Add sugar, salt and pepper.
Serve sprinkled with green onions.
Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes.
Add broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, cover and simmer until rice is tender (18 to 20 minutes).
Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minutes. Add peanut butter; stir.
Heat thoroughly, ladle into bowls and top with peanuts.
Serve immediately.
Combine onions, garlic and olive oil in a large stockpot and cook till onions soft.
Stir in tomatoes, broth, tomato sauce, chili powder, cumin, salt, paprika, and let the mint tea seep in at the side. Simmer 10-12 minutes.
Add the spinach and peanut butter and let cook until everything is well combined like another 10 minutes (this is necessary especially if you used frozen spinach - I usually do).
Ladle into bowls and serve with warmed pitas.
Heat oil in a stock pot.
Add onion sauteing until transparent.
Add carrot, celery, bell pepper, garlic, and seasonings.
Cook about 4 minutes, stirring often.
Add broth, chicken, tomatoes and greens.
Bring to a boil, reduce heat to low, and simmer 10 minutes.
Stir in peanut butter and couscous.
Cover, remove from heat, and allow to sit 5 minutes.
Garnish each serving with peanuts and scallions.
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
he oil in a large soup pot, then saute the onions
For the fish stock, place all
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
Combine first 4 ingredients until well blended.
Stir in milk and simmer for a few minutes.
Smooth peanut butter may be substituted for a smoother soup.
Good as an appetizer.
Soften the peanut butter in a pan over low heat.
Gradually stir in milk, salt and pepper.
Chill.
Cold peanut soup for 8 people.