This past week I tried out another fantastic soup recipe, from the Rebar cookbook.
African Yam & Peanut is a creamy, flavour packed, hearty, filling soup. One I would recommend for a cool Autumn day, or after playing in the snow for a couple of hours. It’s easy to make, but packs a flavour punch. Make this for guests, and they are sure to think you’ve been slaving at the stove all day.
* kid approved too! Sophie couldn’t get enough of the stuff!! *
African Yam & Peanut Soup – with ginger and pineapple
8 cups vegetable stock
2 Tbsp vegetable oil
1 large onion, diced
2 tsp salt
6 Tbsp minced ginger
4 large garlic cloves, minced
1 Tbsp ground cumin
2 Tbsp ground coriander
1/2 tsp cayenne pepper
1 tsp paprika
1 red bell pepper, diced
4 medium yams, peeled and roughly chopped
1 x 14 oz can water packed pineapple, juice reserved
3 ripe tomatoes, chopped
5 Tbsp natural, smooth peanut butter
1 bunch cilantro, chopped
juice of 2 limes
Heat stock and keep it warm on the back burner while you assemble the soup. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt; saute for 10 minutes, stirring occasionally. Next, add garlic, ginger, and spices and saute until soft and golden. Sir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover, bring to a boil, and reduce to a simmer. Cover partially and simmer until the yams are tender.
Add pineapple with juice, tomatoes, peanut butter, and simmer another 30 minutes. Puree the soup with a hand blender until smooth. Simmer for another 10 minutes. Season to taste with more salt, hot sauce, or pineapple juice. Just before serving add chopped cilantro and fresh lime juice. Enjoy!