One of our moderators, Ellis, was kind enough to share this delicious recipe with us. It's wonderful, and even better reheated!
Tomato Peanut Soup By The Canadian Living Test Kitchen
Packed with protein, peanuts give this colourful soup a velvety texture and rich, creamy taste. Roasted Vegetable Stock would be a tasty base for this and other vegetarian dishes.
Servings: 8
Ingredients:
1 tbsp (15 mL) vegetable oil
1 each onion and stalk celery, diced
1 clove garlic, minced
1 tsp (5 mL) grated gingerroot (or 1/4 tsp/1 mL ground)
1/2 tsp (2 mL) each salt and ground coriander
Pinch cayenne pepper
1 can (28 oz/796 mL) dicedtomatoes
2 sweet potatoes, peeled and diced
5 cups (1.25 L) vegetable stock
1/2 cup (125 mL) smooth natural peanut butter
2 cups (500 mL) chopped fresh kale or collards
1 tbsp (15 mL) lemon juice
Preparation:
In large Dutch oven or saucepan, heat oil over medium heat; fry onion, celery, garlic, ginger, salt, coriander and cayenne, stirring occasionally, until softened, about 3 minutes.
Add tomatoes, sweet potatoes and stock; bring to boil. Whisk in peanut butter; reduce heat and simmer until potatoes are tender, about 20 minutes.
Stir in kale and lemon juice; simmer until wilted, about 3 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)
