Food Stamp Challenge Recipes: Spicy Peanut Soup

This is an alarmingly delicious recipe that packs a huge protein punch.

Spicy Peanut Soup

2 T olive oil
2 large onions, diced
2 large organic bell peppers, 1 red and 1 green, diced OR a big bag of frozen organic mixed peppers
2 tsp chopped ginger
2 sweet potatoes, peeled and cut into 1-inch chunks
3 large garlic cloves, finely chopped
salt & pepper
1/4 tsp cayenne pepper or hot sauce, or more to taste

2 cups crushed tomatoes in sauce (we use Muir Glen fire roasted, of course)
5 cups water or vegetable stock (you can make your own by saving up veggie scraps, simmering, and freezing the results)

3/4 cup peanut butter
1 box or 1/2 carton soft or silken tofu

2 cups cooked brown rice
1 cup sliced scallions, including the firm greens

1. Warm the oil in a wide soup pot set over high heat. Add the onions, peppers, ginger, and sweet potatoes, and saute, stirring frequently until the onions have begun to color, 8 to 10 minutes, adding the garlic after the first 5 minutes. Add 1 teaspoon salt, several good twists of the pepper mill, and the cayenne to taste, and cook a few minutes longer.

2. Add the tomatoes and scrape the pot to lift up any brown bits from the bottom. Add the water or stock, bring to a boil, then lower the heat and simmer, covered, for 25 minutes.

3. Add the peanut butter and cook, stirring, until it has dissolved

4. Remove 2 cups of the soup and purée with the tofu in a blender until very smooth. Return this mixture to the soup pot and stir in. Taste for salt and for the heat level, adding more hot sauce if you’d like it spicier.

5. Serve with a scoop of rice mounded in each bowl and plenty of scallions scattered over the top.

Category: Cooking, Food, Food Stamp Challenge Recipes, Money Saving, Recipes, Whole Foods Challenge