Monday's vegan dinner hit the spot. It's adapted from a recipe my friend Amy sent me. Most of the adaptations are marked with *s, but I might have missed marking some of the changes I made between her original and my bastardized version. We followed it with starfruit bread from Mango Hill farm that was packed full of butter and eggs and yogurt and decidedly not vegan.
Amy's Peanut Soup Recipe
45 minutes plus prep
- 1 red bell pepper (capsicum) chopped
- 2 yellow onions, finely chopped
- pinch of salt
- neutral oil
- 2 Tablespoons fresh ginger, grated
- 1 Tablespoon crushed garlic
- 1 Tablespoon cumin/jeera
- 1/4 tsp turmeric
- *250 g mushrooms, roughly diced
- *Eggplant, roughly diced
- 1/2 pumpkin peeled & cubed
- 1 can diced tomatoes
- 4 cups hot water
- 4 tsp stock powder
- 3/4 cup peanut butter, any variety
- 500 g greens (seijan, bhaji, moringa, malabar)
- Chilies, jalapenos, sambal or sriracha sauce to your heat preference
- *1/3 cup Cilantro
- *2 Tbsp lemon juice
- * Cooked rice for serving
- Heat oil in the bottom of a soup pot and sauté the red pepper and onions with a pinch of salt until the onions are translucent.
- Add ginger, garlic and cumin/jeera, eggplant and mushrooms and sautee for another 2 minutes or until fragrant.
- Add pumpkin cubes and stir to combine, then add the tomatoes with their juices and the stock powder + water. Simmer gently until the pumpkin pieces are tender.
- Place peanut butter in a medium bowl, add one or two ladles of hot soup and stir until emulsified, then pour the mixture back into the soup. Reduce heat to low and stir gently to combine.
- Toss in the greens and the chilies. Cook on low to wilt the greens, maybe 5 minutes, stir frequently to prevent scorching.
- Turn off heat and stir in the lemon juice, garnish with cilantro and chopped peanuts.
Serves 4 to 6.
Serving suggestions - over rice, with sourdough bread