African Yam & Peanut Soup with Ginger and Pineapple

Ingredients:

• 8 cups vegetable stock
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 2 tsp. salt
• 6 tbsp minced ginger
• 4 large garlic cloves
• 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

Directions:

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.

Serves 8.

From Rebar Modern Food Cookbook

 

Heather’s Harvest Soup

Ingredients:

• 2 tsp olive oil
• 2 onions
• 2 cloves of garlic
• 1 potato
• 5 cm of ginger root
• 4 c. vegetable stock
• 4 c. chopped vegetables (see below)
• pepper and salt to taste

Directions:

1. In a saucepan, heat 2 tsp of olive oil over medium heat and sauté.
2. Add 2 chopped onions, 2 cloves of minced garlic, 1 cubed potato, and 3 tbsp of grated ginger.
3. Add 4c. of vegetable stock and 4 c. of chopped vegetables (such as yams, butternut squash, pumpkin, carrots, or parsnips), and bring to a boil.
4. Reduce heat to med-low, cover and simmer until vegetables are well cooked.
5. Purée soup until smooth (the safest and laziest way to do this is in the pot with a hand blender). If desired, thin with more water or stock. Season with salt and pepper to taste.
6. Transfer to bowl.
7. Stir in a dollop of chèvre (optional).

Yum!