Spicy African Peanut Slow Cooker Soup

So, my mother got me a new cookbook for Christmas. She figured it was right up my alley, given that I have been really focused on making vegetarian choices for my family as of late. And it has a super-cute title on top of that: "Peas and Thank You: Simple Meatless Meals the Whole Family Will Love."

The author, Sarah Matheny, is an "attorney turned stay-at-home mom" from Keizer, OR. And I'm nothing if not a fan of local talent. 

Sounds like a match made in heaven, right?

Well, it depends.

I have tried several recipes out of the book so far. Some have been EPIC FAILS, like the chocolate chip cookies (that my mom wasn't sure were fit to leave out for Santa) or the Tofu Fun Nuggets (seriously, the words "tofu" and "fun" should never even be in the same sentence, except for "It would sure be fun if tofu never appeared on my table again." And maybe I would have thought the final products would have been more fun if they hadn't taken me hours--yes, hours-- to prepare them or minutes--yes, minutes--for my family to decide that they truly were not fun, but disgusting).

Yet, there have also been several delightful recipes emerge as well, one of which I made for the first time last night: Spicy African Peanut Slow Cooker Soup (you can read Matheny's blog containing the original recipe).

Now, I've never been to Africa, and I've only had Ethiopian food a whopping three times in my life, so I'm certainly not the person to verify that this dish is authentically African. To be honest, it tastes a great deal like some of the Thai cuisine that I've had in the past, mainly because of the inclusion of peanut butter and coconut milk, both top-notch "can't go wrong" ingredients in my book. Add that to rich spices like cumin, curry powder, garam masala (a combination of black pepper, cumin, cardamom, and cinnamon) and some of my favorite plant products (sweet potatoes, tomatoes, garbanzo beans, and red lentils) and you have a winner-winner-no-chicken-dinner. 

If this soup were a coat, it would be a warm, orange down parka with a hibiscus flower print--hearty, warm, and a bit tropical.

Don't let the name fool you, however. If you are looking for a spicy dish that will leave your tongue screaming, this is not that dish. No one in our household thought the soup was in any way spicy. And if you want to prepare it without using your slow cooker, it takes no time at all. Dump everything into a large pot and simmer for 20-30 minutes (this is the way I prepared it, and no regrets). We garnished only with cilantro (which I highly recommend)

 

Spicy African Peanut Slow Cooker Soup

from Sarah Matheny's "Peas and Thank You"

1 14-oz can chickpeas (drained and rinsed)

1 sweet potato, peeled and cubed (about 1 cup)

1 1/2 tsp curry powder

1/2 to 3/4 tsp garam masala

1 tsp cumin

1 tbsp minced ginger

2 tsp minced garlic

sweetener to taste (organic sugar or stevia--although I didn't add a bit and it was perfect)

dash of cinnamon

1 14-oz can fire-roasted tomatoes, in juice

1 14-oz can light coconut milk

2 cups vegetable stock

2 tbsp natural peanut butter

1/2 cup red lentils, rinsed and drained

Garnishes: chopped cilantro, chopped peanuts, sour cream, or plain yogurt

Directions:

Combine all ingredients in a Crock-Pot and set on high for about 30 minutes, then switch to low for an additional 3-4 hours. Serve and top with garnish(es) of choice.  

Creamy Summer Zucchini Soup

It is the time of year where squash is in abundance at our house. Thus far, we have harvested no fewer than ten yellow crooked necks from our backyard garden plot. I've used them in a vegan zucchini and squash casserole stir fry, and sauteed with onions and oil oil.

Tonight I decided to try these yellow beauties in soup. I am a huge fan of Alissa Segersten and Tom Malterre's The Whole Life Nutrition Cookbook and their blog at http://nourishingmeals.com. So when this soup popped up on their blog this week, I couldn't help but be drawn to it. The ingredients are simple, and the toughest part of the entire recipe is blending the finished soup into a fine puree. Plus, it has a decidedly tex-mex flavor, and at times might be mistaken as a corn chowder. 

I can't say that I've had anything quite like this before. Even on a hot day the soup was light and tangy enough to be delicious. The addition of the lemon juice at the end of the cooking process gave a pronounced and welcome tang to the finished dish, yet I think that lime juice might have been a better choice given the cumin and cilantro included in the dish.

The recipe is good as is, but I think with a few additions, it can go from good to great.While the rice did help create a creamy feel to the soup, I think that the next time I make this I may use cooked white beans to pump up the creamy texture and provide a shot of protein. Green chiles could easily fit as well. I also thought that some diced roasted red pepper and some tortilla strips would finish the soup perfectly. 

I have posted the recipe in it's original form but I hope to continue experimenting with this one. I will post any improvements to the dish as I perfect it. 


Creamy Summer Zucchini Soup

2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
2 to 4 cloves garlic, chopped
1 teaspoon ground cumin
8 to 10 cups chopped zucchini, crooked neck or patty pan squash
6 tablespoons uncooked white rice
8 cups chicken stock or vegetable stock (I used a combination of both)
1 bunch cilantro, coarsely chopped
2 to 3 tablespoons freshly squeezed lemon juice
sea salt or Herbamare to taste (I didn't use any)

Heat a 6 to 8-quart pot over medium heat. Add the olive oil, then the onion and saute for 5 to 10 minutes or until onion softens and is beginning to change color. Add garlic and cumin and saute a minute more. Then add chopped zucchini, white rice, and chicken stock. Cover and simmer for 15 to 20 minutes or until zucchini is tender and rice is cooked.

Add cilantro and lemon juice to the pot. Remove from heat and puree in your blender (or food processor) in batches. I like to toss in the whole bunch of cilantro to one of the batches after I have already pureed it some. This way the cilantro doesn't totally break down while you are pureeing the soup. Pour soup into another clean pot or bowl, stir batches together, and taste. If it needs a flavor boost, add Herbamare or sea salt to taste.