I discovered peanut butter when I was a young lad back in North Devon. I think this US product first came to the UK in the 50s, as, via TV, film and pop music, we “limeys” got to know more about our North American “cousins”.
So, this soup recipe fascinates me.
Recipe details
Yield: 8 servings
Time: Preparation: 10 mins Cooking time: 35 mins Total time: 45 mins
Ingredients
- 1 tablespoon oil (canola oil or olive oil)
- 1 large onion, chopped
- 2 tablespoons peeled and minced fresh ginger
- 4 cloves of garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 - 1/4 teaspoon cayenne pepper or red pepper flakes
- 3/4 cup (200 ml) peanut butter, unsalted and unsweetened (creamy or chunky)
- 1/2 cup (125 ml) tomato paste
- 4 cups (1 l) vegetable broth or chicken stock
- 2 cups (500 ml) of water (leave out for a thicker soup)
- 1 pound (250 g) of fresh spinach or kale or 10-12 ounces (350 g) frozen spinach or kale.
- Salt and black pepper to taste.
- 8 ounces (250 g) of cooked chopped or shredded chicken (optional)
Method
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and ginger and sauté for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, and cayenne pepper to the pan. Stir well to combine the spices with the aromatics. Let them cook for a minute or so to enhance their flavours.
Add the peanut butter and tomato paste to the pan and stir until it’s well incorporated with the onion and spice mixture. The mixture will become rather thick and paste-like. I find that using a ball whisk makes this process much easier.
Gradually pour in the vegetable or chicken broth and water while continuously stirring to combine. This will help to smooth out the peanut butter/tomato paste mixture and create a creamy base.
Bring the soup to a gentle simmer, then reduce the heat to low. Let it simmer for about 15-20 minutes, allowing the flavours to meld together. Season with salt and pepper to taste.
Add spinach or kale and simmer until soft, approximately 3-5 minutes. If you want to add cooked chicken, add it here as well.
Serve with crushed peanuts. For a more filling meal, serve the soup over a scoop of rice.
To drink
A nice cup of English tea or a glass of strongly flavoured red wine, eg a Ronda wine with the Sierras de Malaga denominación.
I like the reds Maxx or Ezequiel from Bodegas Kieninger.
Both wines are named after his two sons. His daughter Rosa has a rosado named after her.
© 2004 Paul Whitelock
Acknowledgements:
Feasting at Home
FoodTalk
JoyFoodSunshine
Martin Kieninger
Nourish and Nestle
Wikipedia
Tags:
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