adle soup into the bowl of a food processor. Add peanut butter
nd stock.
Bring the soup to a boil and then
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.
minutes more.
Add peanut butter to the pot. Drain
Heat the peanut oil in a large pot
o a boil. Add the peanut butter and reduce heat to
Preheat oven to 350 degrees.
Remove chicken skins; wash and pat dry.
Brown chicken in oil, a few pieces at a time, and remove from heat.
Brown onion and garlic; remove from heat.
Place chicken, onion, and garlic in casserole dish.
In a medium bowl, blend chicken broth, peanut butter, and tomato paste. Add seasonings and chopped peanuts; pour over chicken.
Bake covered, 45 minutes to 1 hour or until chicken is tender.
Serve over hot cooked rice. Serves 4.
afe mixing bowl, combine the peanut butter and tomato paste, then
otatoes are tender).
Add peanut butter and simmer on low
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.
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.
erving, and mix in the peanut butter at least 1 hour
ith cayenne, then add the peanut butter and stir well.
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.
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.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Soften the peanut butter in a pan over low heat.
Gradually stir in milk, salt and pepper.
Chill.
Cold peanut soup for 8 people.
arge airtight plastic container).
Soup Directions:
Sort and wash
ver medium heat, heat the peanut oil. Add the carrots, garlic