I love making soups and this is by far the easiest I've ever made. I made it last night but didn't eat ant until this a.m. as prescibed. Also, it's completely vegan for those of you who may be vegetarians.
African Yam and Peanut Soup:
3 yams, peeled and thickly sliced
1 med. onion, sliced
1 14.5oz. can vegetable broth
1&3/4 c. water
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 c. creamy peanut butter
In a med. soup pot, place yams, onions, broth, water, salt & cayenne.
Cover and bring to a boil, reduce to simmer for 15 minutes.
By this time, yams should be tender.
Using slotted spoon, remove yams and onions to food processor or blender. Using some liquid as needed, process until smooth.
In broth, whisk in the peanut butter until melted.
Using spatula, scrap all processed yam/onion mixture back into broth/peanut mixture.
Heat to desired temp.
Best to let sit overnight or even a few days before reheating to serve. :eat1: :eat2:
African Yam and Peanut Soup:
3 yams, peeled and thickly sliced
1 med. onion, sliced
1 14.5oz. can vegetable broth
1&3/4 c. water
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 c. creamy peanut butter
In a med. soup pot, place yams, onions, broth, water, salt & cayenne.
Cover and bring to a boil, reduce to simmer for 15 minutes.
By this time, yams should be tender.
Using slotted spoon, remove yams and onions to food processor or blender. Using some liquid as needed, process until smooth.
In broth, whisk in the peanut butter until melted.
Using spatula, scrap all processed yam/onion mixture back into broth/peanut mixture.
Heat to desired temp.
Best to let sit overnight or even a few days before reheating to serve. :eat1: :eat2:
