Tuesday, April 8, 2008

Tanzanian Veggie Soup

Serves 6.


1 Medium Onion Chopped
8 Cups Vegetable stock

1 Teaspoon each Ginger and cumin Ground
1/2 Teaspoon Cinnamon
1/4 Teaspoon Cayenne pepper
2 Large Carrot Sliced
1 1/2 Cup Tomatoes Chopped
1 1/2 Cups Corn
3 to 4 Cups Yukon gold potatoes Diced
1/3 Cup Smooth peanut butter
1/2 Cup Boiling water
4 Cups Red cabbage Chopped
1 Cup Green beans Cut 1 inch pieces
1 Medium Banana Peeled and sliced
Sprinkle Peanuts Finely chopped


1. In a soup pot over a medium high heat, cook onion in 1/2 cup vegetable stock until softened, about 5 minutes. Stir in spices and cayenne and cook 1 minute.
2. Add remaining vegetable stock, carrots, tomatoes, corn and potatoes. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.
3. In a small bowl whisk together peanut butter and boiling water. Add to pot along with cabbage and green beans. Stir well to combine and simmer for 15 minutes. Serve garnished with banana slices and chopped peanuts.

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