Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
African Peanut Soup #2
African Peanut Soup #2
Ingredients:
For the soup:
1/3 cup canola oil
1 medium onion, diced
2 cloves garlic, minced
1 2-inch piece of ginger, peeled, sliced thinly and minced
3 or 4 green onions, finely diced (about 1/3 cup)
¼ teaspoon cayenne
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon kosher salt
2 large carrots, peeled and diced (about 1 ½ cups)
1 medium sweet potato (garnet yam), peeled and diced (about 1 ½ cups)
¾ cup peanut butter whisked with 1 cup hot water
2 ½ cups water or stock
4 cups diced tomatoes (1 28-ounce can plus 1 cup), with juices
½ cup coconut milk, plus more if you like a creamier soup
Kosher salt, to taste
½ teaspoon freshly ground pepper
2-4 stalks kale or other sturdy greens, tough stems removed, in bite-size pieces (optional
For the garnish:
Fresh lime wedges
Chopped cilantro
About the Recipe
From Grand Central/Bakery Café Portland
This delicious, filling soup is a wonderful meatless dinner served with lots of crusty bread.
We love to make it in the fall when the temperatures start to dip in the Northwest.
Nutritional Info
Getting it done:
- In a small bowl, whisk together soy sauce, oyster sauce, ginger, rice vinegar, brown sugar, garlic, sesame oil, Sriracha and pepper, to taste.
- Thread salmon, pineapple, red onion and zucchini onto skewers. Brush soy sauce mixture onto the skewers and let sit for 10-15 minutes.
- Preheat grill to medium high heat. Add kabobs to grill, reserving the marinade, and cook, turning occasionally, until salmon is opaque throughout and vegetables are tender, about 5-7 minutes.
- Add reserved marinade to a small saucepan over medium high heat. Bring to a boil; reduce heat and simmer until reduced by half, about 5-6 minutes.
- Serve kabobs immediately with reserved marinade, garnished with cilantro, if desired.
Ingredients:
For the soup:
1/3 cup canola oil
1 medium onion, diced
2 cloves garlic, minced
1 2-inch piece of ginger, peeled, sliced thinly and minced
3 or 4 green onions, finely diced (about 1/3 cup)
¼ teaspoon cayenne
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon kosher salt
2 large carrots, peeled and diced (about 1 ½ cups)
1 medium sweet potato (garnet yam), peeled and diced (about 1 ½ cups)
¾ cup peanut butter whisked with 1 cup hot water
2 ½ cups water or stock
4 cups diced tomatoes (1 28-ounce can plus 1 cup), with juices
½ cup coconut milk, plus more if you like a creamier soup
Kosher salt, to taste
½ teaspoon freshly ground pepper
2-4 stalks kale or other sturdy greens, tough stems removed, in bite-size pieces (optional
For the garnish:
Fresh lime wedges
Chopped cilantro
Getting it done:
- In a small bowl, whisk together soy sauce, oyster sauce, ginger, rice vinegar, brown sugar, garlic, sesame oil, Sriracha and pepper, to taste.
- Thread salmon, pineapple, red onion and zucchini onto skewers. Brush soy sauce mixture onto the skewers and let sit for 10-15 minutes.
- Preheat grill to medium high heat. Add kabobs to grill, reserving the marinade, and cook, turning occasionally, until salmon is opaque throughout and vegetables are tender, about 5-7 minutes.
- Add reserved marinade to a small saucepan over medium high heat. Bring to a boil; reduce heat and simmer until reduced by half, about 5-6 minutes.
- Serve kabobs immediately with reserved marinade, garnished with cilantro, if desired.
About the Recipe
From Grand Central/Bakery Café Portland
This delicious, filling soup is a wonderful meatless dinner served with lots of crusty bread.
We love to make it in the fall when the temperatures start to dip in the Northwest.
Nutritional Info
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