Wednesday, November 7, 2007
A+ Whirled Peanut Butter-Ginger Soup
I have the great pleasure of having friends from a number of different African countries, so I know better than to label this post with something like "A is Also For African Soup". That being said, though, there are several "groundnut" recipes on-line that claim to come from various countries in Africa (eg., Nigeria, Ghana, Zimbabwe). In that cosmopolitan spirit of sharing, here is my 'groundnut' (what we call peanut)soup. I know that some of the ingredients are not commonly used in African soup, but that is the blessing of 'inspired' fare-- the author can innovate!
I once had a profusion of kale in my prairie garden and offered some to my friend N. She was elated and filled up two large plastic garbage bags with the leaves. I don't have kale in the house today, but I do have cabbage... so that is what I have used in this recipe. I also don't have fresh ginger, but pure Ginger Essential Oil (make sure it is pure- no petrochemicals used in production!) does the trick as well!
In 4 T. Virgin Coconut Oil, (or water or broth) saute the following in a large pot:
2 Onions, chopped
1 Sweet Red Pepper, Chopped
2 large Carrots, chopped
1/2 small Cabbage, chopped
Add to the pot:
8 Cups of Filtered Water
1 tsp. Celtic Sea Salt
Simmer for about 10 - 20 minutes.
Put about half of the soup above into a Vita-Mix cannister.
Before putting on the two-piece lid, add in:
2 T. Peanut Butter
4 drops pure Ginger Essential Oil (or grated fresh ginger to taste)
Cayenne (1/4 tsp. or to taste)
With lid secured in place, begin to whirl starting with lowest Variable speed, slowly and steadily to highest Variable Speed. Until homogenized. Then add back to soup in pot and stir.
Enjoy with oven-toasted pita bread, or if you are so lucky, with fresh injera.
If you are looking for other delicious soup recipes containing CABBAGE, here you go:
Potato-Cabbage Soup for St. Patrick's Day
Armenian Sauerkraut Soup