Easy Vegan Spicy Peanut Soup with Fresh Mung Bean Sprouts

This is a vegan adaptation of a popular African recipe. It is simplified and for a nice crunchy twist, fresh mung bean sprouts are added just before serving.

Ingredients:

• 1 cup peanut butter
• 2 tbs. oil
• 1/2 teaspoon cayenne pepper
• 1 tbs. fresh ginger, grated
• 1 onion, chopped
• 1 clove garlic, minced
• 1 liter vegetable bouillon
• 1 tbs. tomato paste
• splash Tabasco
• pinch salt
• 1 tbs. sugar
• 100 grams fresh mung bean sprouts

Directions:

• Heat the oil in a sauce pan. Add the chopped onions and saute until glassy.
• Add the garlic and lightly brown.
• Add the vegetable bouillon and the peanut butter and stir well to mix.
• Add the tomato paste and spices and allow to simmer until warm and well blended.
• Season to taste with salt, Tabasco and a pinch of sugar.
• Just before serving add the fresh mung bean sprouts do not cook the bean sprouts, as their crunchiness adds a nice contrast to the smooth spiciness of the soup.

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This entry was posted on Saturday, December 9th, 2006 at 9:16 am and is filed under Peanut, Soups. You can follow any responses to this entry through the RSS 2.0 feed.

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