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SPICY PEANUT SOUP

By

This is a rich soup perfect for cold winter days.

Rate this recipe 2.5/5 (4 Votes)

Ingredients

  • 1 head of cauliflower
  • chopped
  • 1 sweet potato
  • diced
  • 1 sweet onion
  • diced
  • 2 tsp ginger
  • minced
  • 2 tbsp garlic
  • minced
  • 3 cups vegetable broth
  • 1 cup coconut milk
  • 1 tsp cayenne pepper
  • 1 lg can tomatoes
  • crushed
  • 2 cups peanut butter
  • 2 tsp salt
  • 1/2 cup toasted sweetened coconut
  • shredded as garnish

Details

Servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Saute ginger, garlic, and onion until caramelized. Add sweet potato and cauliflower, cook 7 minutes.

Step 2

Add remaining ingredients, simmer 15 minutes.

Step 3

Blend soup until smooth. Garnish with toasted coconut.

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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KUNG POW TOFU RICE KRISPYSQUARES