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Thread: Senegalese Peanut Soup
11-12-2011, 01:27 PM #1
Senegalese Peanut SoupSenegalese Peanut Soup
Recipe DescriptionThis is an old Weight Watchers recipe, but you'd never know it. 4 points under the old system. It provides a lot of protein per serving. I use low sodium or fresh products to reduce sodium, but the canned stuff makes this superfast.Preparation Steps:Level of Difficulty:EasyTime Needed:30 minutesIngredients:1 15 ounce can chickpeas, drained and rinsedServes:
3 cups chicken broth
3 tablespoons peanut butter
1 teaspoon peanut oil (or canola)
2 onions, chopped
1 inch fresh ginger, minced
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1 14 1/2 ounce can diced tomatoes
1/4 teaspoon cayenne pepper
chopped cilantro4Directions:1. Puree chickpeas, 1/2 cup of broth, and peanut butter.
2. Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
3. Stir in curry powder and cumin, saute another minute.
4. Add remaining broth, tomatoes, and chickpea puree.
5. Simmer 5 minutes.
6. Season with cayenne and sprinkle with cilantro.
11-12-2011, 04:25 PM #2
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That sounds fabulous! I just finished off my last batch of soup and this will replace it for this weeks lunch offerings.
01-18-2012, 10:43 PM #3
A friend gave me a recipe for this soup. Hers is slightly different: she puts sweet potatoes in it. It's delicious. Regular potato would probably work well too.
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01-18-2012, 10:46 PM #4
Sweet potato instead of the chickpeas or as an additional ingredient? It would go together well with it, give more body to the soup. I love sweet potato soups, too.
01-19-2012, 03:31 AM #5
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The ingredients mirror closely those of hummus (especially if, like me, you use PB instead of tahini to save money!), and who doesn't love hummus? Sounds great and inexpensive too - and I think I actually have everything on hand
01-19-2012, 11:07 PM #6
01-21-2012, 06:25 PM #7
I just made this soup. mmmmmm
I didn't follow the recipe exactly. I used powdered chicken flavored bullion (mixed up 1 qt), used 1 qt of diced tomatoes (frozen from garden last year), the can of chick peas (I got dried ones but haven't cooked them yet), a combo of sweet potatoes and regular potatoes. It came out great.
This looks like a recipe that will do well with substitutions and changes, Tightwad Gazette style.
I'm lazy so I just chopped everything up and tossed it in the pot. After the potatoes were soft I stabbed at them several times with a hand held potato masher to make the soup thicker.
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