Today a coworker sent me this relatively simple recipe for West African Peanut Soup. Although it has 13 ingredients, the total prep and cook time is only 30 minutes which I think is doable for most of us.
As the weather continues to become cooler I have been yearning more and more for some great soup and stew ideas. The fact that this one had some of my culinary favorites like ginger, peanuts and cilantro means it will be healthy as well as tasty.
Prep time: 15 minutes
Cook time: 15 minutes
2 tablespoons canola oil
1 large yellow onion, diced
3 garlic cloves, minced
1/4 teaspoon crushed red pepper
2 tablespoons grated fresh ginger
(or chopped ginger that comes in a little jar similar to garlic)
28-ounce can diced tomatoes
1 quart (4 cups) chicken broth
1 cup peanut butter (smooth or chunky)
4 cups baby spinach greens or chopped kale (if using kale, remove any tough stems)
1 pound raw shrimp, shells and tails removed
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro (optional)
1/4 cup crushed roasted peanuts, to garnish
Heat the oil in a large saucepan over medium high. Add the onion, garlic, red pepper and ginger. Saute until the onions are tender, about 4 minutes. Add the tomatoes, with juices, and chicken broth; bring to a simmer.
Add the peanut butter, stirring until it dissolves into the soup. Add the greens and simmer until wilted, about 3 minutes. Add the shrimp and simmer until cooked through, about 5 minutes.
Season with salt and pepper; stir in the cilantro. Ladle into serving bowls, then garnish.
I plan on making this one this week. If you beat me to it let me know how it goes for you.