African Peanut Soup is a time-stopping kiss

You ever have a kiss that made time stop? Think back… A kiss that made you think, what job?…what class?…I’m sure the kids’ school won’t kick them out if I’m just a few (or several more) minutes late for pickup. Have I just seen Jesus? Jesus, is that you???

Well, for me, this soup is like that kind of kiss. It’s not that it’s beautiful…it’s not that the ingredients are exotic (I don’t even like that word, actually). There is a familiar lavishness and comfort that this soup stirs within me. It makes me feel loved and nurtured (I know…that’s a lot for a soup. Just wait until you make it). On a cold night, this soup is the perfect lover. It’s not temperamental…it can have whatever vegetables are on hand (I’ve even used all frozen vegetables once or twice before…no judgment)…no from-scratch broth needed, either. The secret to its seduction is the spices (per usual). Make sure you have these spices for your first time around with this recipe. When you make it for the second time–and you will–play with the amounts of the same spices…then throw in a spice you’ve been curious to try. What you eventually want to do is create your own #loveandmagic …and that can only be achieved by enticing your internal intuitive cook to come out to play. Trust yourself. And trust me, you want a soup that can stop time.

–until next time, Reine

 

African Peanut Soup

The Vegetables

• 5 cups chopped broccoli stalk (1-inch cubes) (the part most people throw away)
• 2.5 cups roma tomatoes, diced
• 2 cups cubed and baked sweet potato or acorn squash (.5-1-inch cubes)
• 5 cloves garlic, minced
• 1 cup yellow onion, diced
• 3 TBSP fresh ginger, grated

The Spices

• 2 tsp ground cumin
• 2-2.5 tsp sea salt
• 1 tsp turmeric
• 1 tsp coriander
• 1/4-3/4 tsp cayenne (depends on how spicy you like your food)
• 1/4 tsp ground cloves

The Libation

• 1 cup all-natural peanut butter (smooth or chunky)
• 7 cups water

The flavor

• 2 TBSP coconut oil or safflower oil or olive oil…whatever works for you.

Directions…

1. In a medium-large stock pot, add 2 TBSP of coconut oil and set pot over medium heat. Allow coconut oil to warm for 3-4 minutes, then add your chopped broccoli stalk. Saute for 6-7 minutes. 

2.  To your broccoli stalk, add your onion, garlic and fresh ginger. Saute for 3-5 minutes. Do not burn…stir occasionally.

3.  Add your pre-baked sweet potato or acorn squash and chopped tomatoes, Saute for 3-5 minutes.

4. Now the magic begins…add all of your spices to the vegetables and saute for 3-5 minutes in order to awaken their flavor.

5. Whisk together your peanut butter and 7 cups of water (or blend together a portion of your water and peanut butter in an up-right blender), and add this liquid to your pot.

6. Turn your heat down to low, and allow this soup to simmer for 20-30 minutes. Serve in bowls or cups then top with a sprinkling of fresh cilantro…cause you fancy:)