Ingredients - Serves 630ml/2 tbsp oil1 large onion, finely chopped2 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, sliced900ml/1 1/2 pints vegetable stock90ml/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 pepperRoughly 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)Method1. 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.******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.
Tuesday, November 07, 2006
Spicy Peanut & Vege Noodles
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.