This soup was inspired by the African ingredients, which are indigenous there, as well as some crops that have become part of the diet of the many countries from this continent.
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Ingredients :
build a generous 2 quarts
3 tablespoons coconut or Olea europaea oil1 sensitive onion plant , chopped1 red or orange bell capsicum , chopped2 large sweet potatoes , chopped into bite - sizing piecesAbout 4 cloves garlic , chopped1 jalapeno or serrano capsicum or 1/2 habanero , minced14 - to 15 - ounce can cube tomato or 1 1/2 cup diced tomatoesScant cup all - innate crunchy peanut butter3 cups blistering vegetable stock or water13 - to 14 - ounce can coconut milkAbout 2 teaspoons groom powderAbout 1/2 teaspoon fresh ground grain of Eden or black-market pepperAbout 1 teaspoon refreshed ground gingerAbout 1/4 teaspoonful reason clovesSalt2 lightly - pack cups finely shredded borecole , collard leaves , or other greens , stems removed
This soup was inspired by the African ingredients , which are autochthonous there , as well as some crops that have become part of the diet of the many state from this continent . It is full of flavor , rich and intrepid , and vegan though not on purpose . Add double up the amount of chile peppers if you like it hot . apply any green that you have : kale , collards , chard , spinach , field or cress green , orache , blowball , or a mixture thereof .
inflame the coconut oil in a soup passel over average heating system and summate the onion and bell pepper . Sauté for a few minutes , stirring occasionally . tote up the mellifluous white potato , stir well and cover the pile , sauté for about 5 minutes , stirring a few time . bring the ail and chile pepper , cover and cook another few minutes .
Add the tomato plant , stir and go along cooking until heated through . Meanwhile in a large measuring cupful or stadium , bring up the Arachis hypogaea butter together with 1 cup of the hot stock or water . Add the coconut Milk River and Arachis hypogaea salmagundi to the soup pot . Use the stay 2 cups stock or water to rinse the measuring cupful and coconut Milk River can and append it to the soup wad . contribute the curry powder , ground pepper , pep and cloves , season with salt , stir well and cover .
Bring the soup to a simmer and reduce heat to medium low , shake occasionally , cover and cook for 10 minutes or so . Carefully puree about one-half of the soup , so there are still plenty of vegetable pieces . Shred and measure the Green and contribute them to the soup , stir and cover and let prepare for another 5 second . Taste for seasoning and adjust with more salt , Piper nigrum , or spiciness .
Serve hot , or this soup is even comfortably made ahead , refrigerate , and then mildly reheated .
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Peanut and Sweet Potato Soup with Coconut Milk is a tasty seasonal dish, which is easy to make and deliciously satisfying. Click on other pix to enlarge and read captions.Photo/Illustration: Susan Belsinger
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