Traditional recipes

Yam and Peanut Soup

Yam and Peanut Soup

Try the Yam and Peanut Soup recipe from the 'Fast Food, Good Food' cookbook

There are many ways of making this hearty soup, inspired by African cuisine (although yams, tomatoes, and both sweet and hot peppers are all native to the New World). (I highly recommend the Rebar: Modern Food Cookbook.) Many people will find the combinations of flavors in this soup novel and appealing. This is a good first course for fall and winter.

Fast Food, Good Food More Than 150 Quick and Easy Ways to Put Healthy, Delicious Foods on the Table courtesy Little, Brown and Company Copyright © 2015 by Andrew Weil, MD

Ingredients

  • 1 Tablespoon grapeseed oil
  • 1/2 large yellow onion, diced
  • 1/2 Teaspoon sea salt, or more to taste
  • 2 garlic cloves, pressed and allowed to sit for ten minutes
  • 3 Tablespoons peeled, finely grated fresh ginger
  • 1 1/2 Teaspoon ground cumin
  • 1 1/2 Teaspoon ground coriander
  • 1/2 Teaspoon sweet paprika
  • 1/4 Teaspoon cayenne pepper
  • 2 yams, peeled and cut into half-inch cubes
  • 1 small red bell pepper, seeded and diced
  • 4 Cups vegetable broth or stock
  • 1/2 Cup freshly squeezed orange juice
  • 1 large ripe tomato, chopped, or a third cup canned diced plum tomatoes
  • 2 1/2 Tablespoons natural smooth peanut butter
  • 1/4 Cup dry-roasted peanuts, chopped
  • 1/2 Cup fresh cilantro leaves, chopped (optional)
  • 2 limes, quartered
  • Hot sauce, to taste

African Yam and Peanut Soup from Rebar Cookbook

I religiously followed the recipe for this soup from the Rebar cookbook and it was delicious. We just had this for dinner with a beet + carrot garbanzo bean salad and some crusty bread. Well Dave had the crusty bread and I had the non-crusty rice bread. One small thing about this soup. It tends to explode a little in your blender when you mix it up. Don’t overload your blender or look out!

  • 8 cups vegetable stock
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 2 tsp. salt
  • 6 tbsp minced ginger
  • 4 large garlic cloves
  • 3 tomatoes
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • 1 red bell pepper, diced
  • 4 medium yams, peeled (or not) and roughly chopped
  • 1 14 fl oz can water-packed pineapple, juice reserved
  • 3 ripe tomatoes, chopped
  • 5 tbsp natural smooth peanut butter
  • 1 bunch cilantro, chopped (optional)
  • Juice of 2 limes, or more to taste
  • Favourite hot sauce, to taste
  1. Heat stock and keep it warm on the back burner while you assemble the soup.
  2. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt sauté for 10 minutes, stirring occasionally. Next, add garlic, ginger, and spices and sauté until soft and golden.
  3. Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover, bring to a boil, then reduce to a simmer. Cover partially and
    simmer until the yams are tender.
  4. Add pineapple with juice, tomatoes, peanut butter, and remaining stock and simmer 30 minutes.
    Purée the soup until smooth, either directly in the pot with a hand blender, or in batches using a food
    processor.
  5. Return soup to the pot and simmer for a final 10 minutes. Season to taste with more salt,
    pineapple juice, and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.

I’ve also made Greek Red Lemon Lentil Soup with Rosemary and Feta from the Rebar Cookbook and it was also fabulous.


African Yam and Peanut Soup from Rebar Cookbook

I religiously followed the recipe for this soup from the Rebar cookbook and it was delicious. We just had this for dinner with a beet + carrot garbanzo bean salad and some crusty bread. Well Dave had the crusty bread and I had the non-crusty rice bread. One small thing about this soup. It tends to explode a little in your blender when you mix it up. Don’t overload your blender or look out!

  • 8 cups vegetable stock
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 2 tsp. salt
  • 6 tbsp minced ginger
  • 4 large garlic cloves
  • 3 tomatoes
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • 1 red bell pepper, diced
  • 4 medium yams, peeled (or not) and roughly chopped
  • 1 14 fl oz can water-packed pineapple, juice reserved
  • 3 ripe tomatoes, chopped
  • 5 tbsp natural smooth peanut butter
  • 1 bunch cilantro, chopped (optional)
  • Juice of 2 limes, or more to taste
  • Favourite hot sauce, to taste
  1. Heat stock and keep it warm on the back burner while you assemble the soup.
  2. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt sauté for 10 minutes, stirring occasionally. Next, add garlic, ginger, and spices and sauté until soft and golden.
  3. Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover, bring to a boil, then reduce to a simmer. Cover partially and
    simmer until the yams are tender.
  4. Add pineapple with juice, tomatoes, peanut butter, and remaining stock and simmer 30 minutes.
    Purée the soup until smooth, either directly in the pot with a hand blender, or in batches using a food
    processor.
  5. Return soup to the pot and simmer for a final 10 minutes. Season to taste with more salt,
    pineapple juice, and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.

I’ve also made Greek Red Lemon Lentil Soup with Rosemary and Feta from the Rebar Cookbook and it was also fabulous.


African Yam and Peanut Soup from Rebar Cookbook

I religiously followed the recipe for this soup from the Rebar cookbook and it was delicious. We just had this for dinner with a beet + carrot garbanzo bean salad and some crusty bread. Well Dave had the crusty bread and I had the non-crusty rice bread. One small thing about this soup. It tends to explode a little in your blender when you mix it up. Don’t overload your blender or look out!

  • 8 cups vegetable stock
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 2 tsp. salt
  • 6 tbsp minced ginger
  • 4 large garlic cloves
  • 3 tomatoes
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • 1 red bell pepper, diced
  • 4 medium yams, peeled (or not) and roughly chopped
  • 1 14 fl oz can water-packed pineapple, juice reserved
  • 3 ripe tomatoes, chopped
  • 5 tbsp natural smooth peanut butter
  • 1 bunch cilantro, chopped (optional)
  • Juice of 2 limes, or more to taste
  • Favourite hot sauce, to taste
  1. Heat stock and keep it warm on the back burner while you assemble the soup.
  2. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt sauté for 10 minutes, stirring occasionally. Next, add garlic, ginger, and spices and sauté until soft and golden.
  3. Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover, bring to a boil, then reduce to a simmer. Cover partially and
    simmer until the yams are tender.
  4. Add pineapple with juice, tomatoes, peanut butter, and remaining stock and simmer 30 minutes.
    Purée the soup until smooth, either directly in the pot with a hand blender, or in batches using a food
    processor.
  5. Return soup to the pot and simmer for a final 10 minutes. Season to taste with more salt,
    pineapple juice, and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.

I’ve also made Greek Red Lemon Lentil Soup with Rosemary and Feta from the Rebar Cookbook and it was also fabulous.


African Yam and Peanut Soup from Rebar Cookbook

I religiously followed the recipe for this soup from the Rebar cookbook and it was delicious. We just had this for dinner with a beet + carrot garbanzo bean salad and some crusty bread. Well Dave had the crusty bread and I had the non-crusty rice bread. One small thing about this soup. It tends to explode a little in your blender when you mix it up. Don’t overload your blender or look out!

  • 8 cups vegetable stock
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 2 tsp. salt
  • 6 tbsp minced ginger
  • 4 large garlic cloves
  • 3 tomatoes
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • 1 red bell pepper, diced
  • 4 medium yams, peeled (or not) and roughly chopped
  • 1 14 fl oz can water-packed pineapple, juice reserved
  • 3 ripe tomatoes, chopped
  • 5 tbsp natural smooth peanut butter
  • 1 bunch cilantro, chopped (optional)
  • Juice of 2 limes, or more to taste
  • Favourite hot sauce, to taste
  1. Heat stock and keep it warm on the back burner while you assemble the soup.
  2. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt sauté for 10 minutes, stirring occasionally. Next, add garlic, ginger, and spices and sauté until soft and golden.
  3. Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover, bring to a boil, then reduce to a simmer. Cover partially and
    simmer until the yams are tender.
  4. Add pineapple with juice, tomatoes, peanut butter, and remaining stock and simmer 30 minutes.
    Purée the soup until smooth, either directly in the pot with a hand blender, or in batches using a food
    processor.
  5. Return soup to the pot and simmer for a final 10 minutes. Season to taste with more salt,
    pineapple juice, and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.

I’ve also made Greek Red Lemon Lentil Soup with Rosemary and Feta from the Rebar Cookbook and it was also fabulous.


African Yam and Peanut Soup from Rebar Cookbook

I religiously followed the recipe for this soup from the Rebar cookbook and it was delicious. We just had this for dinner with a beet + carrot garbanzo bean salad and some crusty bread. Well Dave had the crusty bread and I had the non-crusty rice bread. One small thing about this soup. It tends to explode a little in your blender when you mix it up. Don’t overload your blender or look out!

  • 8 cups vegetable stock
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 2 tsp. salt
  • 6 tbsp minced ginger
  • 4 large garlic cloves
  • 3 tomatoes
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • 1 red bell pepper, diced
  • 4 medium yams, peeled (or not) and roughly chopped
  • 1 14 fl oz can water-packed pineapple, juice reserved
  • 3 ripe tomatoes, chopped
  • 5 tbsp natural smooth peanut butter
  • 1 bunch cilantro, chopped (optional)
  • Juice of 2 limes, or more to taste
  • Favourite hot sauce, to taste
  1. Heat stock and keep it warm on the back burner while you assemble the soup.
  2. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt sauté for 10 minutes, stirring occasionally. Next, add garlic, ginger, and spices and sauté until soft and golden.
  3. Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover, bring to a boil, then reduce to a simmer. Cover partially and
    simmer until the yams are tender.
  4. Add pineapple with juice, tomatoes, peanut butter, and remaining stock and simmer 30 minutes.
    Purée the soup until smooth, either directly in the pot with a hand blender, or in batches using a food
    processor.
  5. Return soup to the pot and simmer for a final 10 minutes. Season to taste with more salt,
    pineapple juice, and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.

I’ve also made Greek Red Lemon Lentil Soup with Rosemary and Feta from the Rebar Cookbook and it was also fabulous.


African Yam and Peanut Soup from Rebar Cookbook

I religiously followed the recipe for this soup from the Rebar cookbook and it was delicious. We just had this for dinner with a beet + carrot garbanzo bean salad and some crusty bread. Well Dave had the crusty bread and I had the non-crusty rice bread. One small thing about this soup. It tends to explode a little in your blender when you mix it up. Don’t overload your blender or look out!

  • 8 cups vegetable stock
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 2 tsp. salt
  • 6 tbsp minced ginger
  • 4 large garlic cloves
  • 3 tomatoes
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • 1 red bell pepper, diced
  • 4 medium yams, peeled (or not) and roughly chopped
  • 1 14 fl oz can water-packed pineapple, juice reserved
  • 3 ripe tomatoes, chopped
  • 5 tbsp natural smooth peanut butter
  • 1 bunch cilantro, chopped (optional)
  • Juice of 2 limes, or more to taste
  • Favourite hot sauce, to taste
  1. Heat stock and keep it warm on the back burner while you assemble the soup.
  2. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt sauté for 10 minutes, stirring occasionally. Next, add garlic, ginger, and spices and sauté until soft and golden.
  3. Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover, bring to a boil, then reduce to a simmer. Cover partially and
    simmer until the yams are tender.
  4. Add pineapple with juice, tomatoes, peanut butter, and remaining stock and simmer 30 minutes.
    Purée the soup until smooth, either directly in the pot with a hand blender, or in batches using a food
    processor.
  5. Return soup to the pot and simmer for a final 10 minutes. Season to taste with more salt,
    pineapple juice, and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.

I’ve also made Greek Red Lemon Lentil Soup with Rosemary and Feta from the Rebar Cookbook and it was also fabulous.


African Yam and Peanut Soup from Rebar Cookbook

I religiously followed the recipe for this soup from the Rebar cookbook and it was delicious. We just had this for dinner with a beet + carrot garbanzo bean salad and some crusty bread. Well Dave had the crusty bread and I had the non-crusty rice bread. One small thing about this soup. It tends to explode a little in your blender when you mix it up. Don’t overload your blender or look out!

  • 8 cups vegetable stock
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 2 tsp. salt
  • 6 tbsp minced ginger
  • 4 large garlic cloves
  • 3 tomatoes
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • 1 red bell pepper, diced
  • 4 medium yams, peeled (or not) and roughly chopped
  • 1 14 fl oz can water-packed pineapple, juice reserved
  • 3 ripe tomatoes, chopped
  • 5 tbsp natural smooth peanut butter
  • 1 bunch cilantro, chopped (optional)
  • Juice of 2 limes, or more to taste
  • Favourite hot sauce, to taste
  1. Heat stock and keep it warm on the back burner while you assemble the soup.
  2. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt sauté for 10 minutes, stirring occasionally. Next, add garlic, ginger, and spices and sauté until soft and golden.
  3. Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover, bring to a boil, then reduce to a simmer. Cover partially and
    simmer until the yams are tender.
  4. Add pineapple with juice, tomatoes, peanut butter, and remaining stock and simmer 30 minutes.
    Purée the soup until smooth, either directly in the pot with a hand blender, or in batches using a food
    processor.
  5. Return soup to the pot and simmer for a final 10 minutes. Season to taste with more salt,
    pineapple juice, and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.

I’ve also made Greek Red Lemon Lentil Soup with Rosemary and Feta from the Rebar Cookbook and it was also fabulous.


African Yam and Peanut Soup from Rebar Cookbook

I religiously followed the recipe for this soup from the Rebar cookbook and it was delicious. We just had this for dinner with a beet + carrot garbanzo bean salad and some crusty bread. Well Dave had the crusty bread and I had the non-crusty rice bread. One small thing about this soup. It tends to explode a little in your blender when you mix it up. Don’t overload your blender or look out!

  • 8 cups vegetable stock
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 2 tsp. salt
  • 6 tbsp minced ginger
  • 4 large garlic cloves
  • 3 tomatoes
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • 1 red bell pepper, diced
  • 4 medium yams, peeled (or not) and roughly chopped
  • 1 14 fl oz can water-packed pineapple, juice reserved
  • 3 ripe tomatoes, chopped
  • 5 tbsp natural smooth peanut butter
  • 1 bunch cilantro, chopped (optional)
  • Juice of 2 limes, or more to taste
  • Favourite hot sauce, to taste
  1. Heat stock and keep it warm on the back burner while you assemble the soup.
  2. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt sauté for 10 minutes, stirring occasionally. Next, add garlic, ginger, and spices and sauté until soft and golden.
  3. Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover, bring to a boil, then reduce to a simmer. Cover partially and
    simmer until the yams are tender.
  4. Add pineapple with juice, tomatoes, peanut butter, and remaining stock and simmer 30 minutes.
    Purée the soup until smooth, either directly in the pot with a hand blender, or in batches using a food
    processor.
  5. Return soup to the pot and simmer for a final 10 minutes. Season to taste with more salt,
    pineapple juice, and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.

I’ve also made Greek Red Lemon Lentil Soup with Rosemary and Feta from the Rebar Cookbook and it was also fabulous.


African Yam and Peanut Soup from Rebar Cookbook

I religiously followed the recipe for this soup from the Rebar cookbook and it was delicious. We just had this for dinner with a beet + carrot garbanzo bean salad and some crusty bread. Well Dave had the crusty bread and I had the non-crusty rice bread. One small thing about this soup. It tends to explode a little in your blender when you mix it up. Don’t overload your blender or look out!

  • 8 cups vegetable stock
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 2 tsp. salt
  • 6 tbsp minced ginger
  • 4 large garlic cloves
  • 3 tomatoes
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • 1 red bell pepper, diced
  • 4 medium yams, peeled (or not) and roughly chopped
  • 1 14 fl oz can water-packed pineapple, juice reserved
  • 3 ripe tomatoes, chopped
  • 5 tbsp natural smooth peanut butter
  • 1 bunch cilantro, chopped (optional)
  • Juice of 2 limes, or more to taste
  • Favourite hot sauce, to taste
  1. Heat stock and keep it warm on the back burner while you assemble the soup.
  2. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt sauté for 10 minutes, stirring occasionally. Next, add garlic, ginger, and spices and sauté until soft and golden.
  3. Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover, bring to a boil, then reduce to a simmer. Cover partially and
    simmer until the yams are tender.
  4. Add pineapple with juice, tomatoes, peanut butter, and remaining stock and simmer 30 minutes.
    Purée the soup until smooth, either directly in the pot with a hand blender, or in batches using a food
    processor.
  5. Return soup to the pot and simmer for a final 10 minutes. Season to taste with more salt,
    pineapple juice, and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.

I’ve also made Greek Red Lemon Lentil Soup with Rosemary and Feta from the Rebar Cookbook and it was also fabulous.


African Yam and Peanut Soup from Rebar Cookbook

I religiously followed the recipe for this soup from the Rebar cookbook and it was delicious. We just had this for dinner with a beet + carrot garbanzo bean salad and some crusty bread. Well Dave had the crusty bread and I had the non-crusty rice bread. One small thing about this soup. It tends to explode a little in your blender when you mix it up. Don’t overload your blender or look out!

  • 8 cups vegetable stock
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 2 tsp. salt
  • 6 tbsp minced ginger
  • 4 large garlic cloves
  • 3 tomatoes
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • 1 red bell pepper, diced
  • 4 medium yams, peeled (or not) and roughly chopped
  • 1 14 fl oz can water-packed pineapple, juice reserved
  • 3 ripe tomatoes, chopped
  • 5 tbsp natural smooth peanut butter
  • 1 bunch cilantro, chopped (optional)
  • Juice of 2 limes, or more to taste
  • Favourite hot sauce, to taste
  1. Heat stock and keep it warm on the back burner while you assemble the soup.
  2. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt sauté for 10 minutes, stirring occasionally. Next, add garlic, ginger, and spices and sauté until soft and golden.
  3. Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover, bring to a boil, then reduce to a simmer. Cover partially and
    simmer until the yams are tender.
  4. Add pineapple with juice, tomatoes, peanut butter, and remaining stock and simmer 30 minutes.
    Purée the soup until smooth, either directly in the pot with a hand blender, or in batches using a food
    processor.
  5. Return soup to the pot and simmer for a final 10 minutes. Season to taste with more salt,
    pineapple juice, and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.

I’ve also made Greek Red Lemon Lentil Soup with Rosemary and Feta from the Rebar Cookbook and it was also fabulous.


Watch the video: Σούπα από ξύλο λουκάνικου. Soup From A Sausage Peg Story. παραμυθια. ελληνικα παραμυθια (October 2021).