This is yummy. It is based on the recipe for Spicy Peanut Soup in
Vegan Cooking for Health. The recipe is below followed by Miss Eagle's adjustments.
Ingredients - Serves 6
30ml/2 tbsp oil
1 large onion, finely chopped
2 garlic cloves, crushed (Miss E loves garlic - she used 5)
5ml/1 tsp mild chilli powder (Miss E isn't big on chilli. Use to taste)
2 red peppers, seeded and finely chopped. (Miss E used one large capsicum)
225g/8 oz red carrots (Miss E used one medium carrot)
225g/8 oz potatoes, peeled and cubed (Miss E used 3 kipler potatoes, unpeeled, cubed)
3 celery sticks, sliced
900ml/1 1/2 pints vegetable stock
90ml/6 tbsp crunchy peanut butter (Miss E used more than the 90ml)
115g/ 4oz cup sweetcorn (Miss E skipped this because it doesn't agree with her)
Salt and freshly ground pepper
Roughly chopped unsalted roasted peanuts, to garnish. (Miss E used extra unsalted peanuts crushed - in a plastic bag - with a rolling pin in the soup itself for extra crunch)
Method
1. Heat the oil in a large pan and cook the onion and grlic for about three minutes. Add the chilli powder and cook for a further 1 minute.
2. Add the peppers, carrots, potatoes and celery to the pan. Stir well, then cook for a further 4 minutes, stirring occasionally.
3. Stir in the stock, peanut butter, and sweetcorn until combined.
4. Season well. Bring to the boil, cover and simmer for 20 minutes or until the vegetables are tender. Adjust the seasoning before serving and sprinkle with the chopped roasted peanuts, to garnish.
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Miss Eagle decided that this looked so wonderful as a sauce that she added rice stick noodles to the pot and cooked until noodles were tender.
This is a great and tasty comfort food.
This is yummy. It is based on the recipe for Spicy Peanut Soup in Vegan Cooking for Health. The recipe is below followed by Miss Eagle's adjustments.
2 comments:
This looks interesting. I need to figure out how to make these recipes with grams, etc. I wonder if I could buy metric measuring cups? Converting just doesn't seem to be accurate.
I wouldn't bother, Barb. Use your "ounces" stuff - spoons and cups, etc - and I think everything will be relative. When I was young I used to measure precisely and used to be in awe of cooks who seemed to throw things together. Now I do pretty much that - particularly for recipes like this. Perhaps with cakes I am more particular (although fruit cakes and biscuits and scones can still be thrown together). But whatever happens don't feel inhibited or intimidated by the metric measurements.
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