African Bean And Sweet Potato Soup
serves four
this soup doesn't scream peanut butter, so don't worry. it nudges the broth into a savory, garlicky, peppery brew with a citrusy finish way to lime juice and cilantro.
elements
1 tablespoon olive or peanut oil
1 1/2 teaspoons curry powder
a pinch of cinnamon
1 medium crimson onion, diced
four cloves garlic, minced
1 medium candy potato, peeled and diced
1 big yellow bell pepper, cored, seeded and diced
1 jalapeño, seeded and diced
1 14-ounce can black-eyed peas, rinsed and drained
1 14-ounce can white beans, rinsed and tired
1 14-ounce can black beans, rinsed and tired
1 quart broth (hen or vegetable)
half of cup natural peanut butter melted in a half cup of boiled water or broth
1/four teaspoon pink pepper flakes
2 tablespoons chopped sparkling cilantro
1 lime, juiced
1 tablespoon brown sugar
sea salt and black pepper, to taste
for garnish:
simple yogurt
chopped sparkling cilantro
timer
prep: half-hour
overall: 1 hour
tools
small saucepan (for melting peanut butter)
big pot
can opener
colander
commands
1. heat the olive oil in massive soup pot. add the curry powder and cinnamon, and stir for a minute to infuse the oil with the spices. upload the onion, garlic, candy potato, yellow pepper and jalapeno. stir and prepare dinner the greens for five-7 minutes, until softened.
2. add the black eyed peas, white and black beans, broth, melted peanut butter, pink pepper flakes and cilantro.
three. deliver the soup to a high simmer, cowl, and lower the heat; hold the soup on a constant simmer and cook till the greens are smooth, approximately 25-half-hour.
4. stir in the lime juice and brown sugar. season with sea salt and ground pepper, to taste. serve with a dollop of clean plain yogurt and a sprinkle of cilantro.