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This is darn good soup, and you can tone down the spiciness if you wish. (Warning by lawyer: This soup contains peanuts! Many people are allegic to peanuts. Don't serve it to them)


MOROCCAN PEANUT AND TOMATO SOUP

1 onion finely chopped
4 cloves of garlic, minced
2 Tbsp margarine
1 (28 oz.) can tomatoes, crushed or diced
1 cup peanut butter
1/4 cup ketchup
1/4 cup vinegar
2 Tbsp chili powder
1 tsp cumin
1 tsp black pepper
1 tsp hot pepper sauce
1 tsp mustard powder
1 tsp parsley flakes (optional)
2 cups water

In a large pot, sauté onion and garlic in margarine until translucent. Add remaining ingredients, except the water. Bring to a boil, stirring constantly, being careful not to burn the mixture. Add water slowly. Reduce heat to simmer and cook uncovered for 10-15 minutes. Stir occasionally.
Finally, use an immersion blender to make the soup smooth.


Note: This comes from a Kosher cookbook, hence the margarine, so that the soup is neither meat nor dairy, but neutral. One could certainly use butter instead.
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