So today’s Valentine’s Day. My hubby, Greg, and I are spending the day cuddling on the sofa and watching movies, everything from sappy romances to action flicks, with little breaks in between to check our email and social media. Right now, he’s cooking one of our favorite meals–West African Peanut Soup.
It’s creamy, spicy, and vegan, perfect for cold winter nights.
Unfortunately, my camera is broken, so I grabbed a picture from Unsplash.com to show you what the soup looks like. There are different variations, but here’s the one my hubby, Greg, follows:
West African Peanut Soup
2 cups vegetable broth
1 cup spinach (chopped)
8 heaping tablespoons peanut butter (chunky or creamy)
4 cups water
1 large onion (diced)
2 cloves garlic (minced)
1 teaspoon cayenne pepper
1 teaspoon ginger
1/4 teaspoon salt
1/2 cup black beans
8 ounces (1/2 pound) penne noodles
2 tablespoons corn starch
salt to taste
chopped peanuts for garnish, optional
In a large pot, bring vegetable broth, spinach, and 4 tablespoons peanut butter to simmer. Let simmer for 5 minutes. Add the rest of the peanut butter, the water, onion, garlic, spices, black beans, and uncooked penne noodles. Bring to a boil. Simmer for eight minutes. Add corn starch, and simmer for two more minutes or until soup is thickened. Salt to taste.
Add-ins include: rice (in place of pasta), chicken, tomato paste, and/or sweet potatoes. We haven’t tried it with those additions, but I’m sure some of them would be good.
I hope you enjoy our recipe. If you try it, feel free to comment below and let me know how you liked it.