Because Varun does not like cold-cut sandwiches for lunch, we usually cook suppers in bulk and eat leftovers for lunches throughout the week. Yam Peanut soup is an amazing recipe that lasts, is delicious, and probably costs about $8 to make a huge pot. I served it yesterday at an impromptu luncheon Chez Nous and it went over well. We usually eat it with cornbread. It’s cheap, vegetarian and delicious!
Yam & Peanut Soup
8 cups vegetable stock
2 tbsp vegetable oil
1 large yellow onion, diced
2 tsp salt
6 tbsp minced ginger
4 large garlic cloves, minced
1 tbsp ground cumin
2 tbsp ground coriander
1 tsp chili powder
1 red bell pepper, diced
4 medium yams, roughly chopped
1 x 14oz can water-packed pineapple tidbits or crushed
3 ripe tomatoes, chopped
5 tbsp natural smooth peanut butter
1 bunch cilantro, chopped
juice of 2 limes, or more to taste
1/2 c. quinoa
1. Heat stock and keep warm on the back burner. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt; saute for 10 minutes, stirring occasionally. Next add garlic, ginger and spices and saute until soft and golden. Stir in red pepper, yams and salt and continue cooking until they start to stick to the bottom of the pot. Add stock to cover, bring to a boil, and reduce to a simmer. Cover partially and simmer until yams are tender.
2. Add pineapple with juice, tomatoes, peanut butter and remaining stock and simmer 30 minutes. Cook quinoa in a cup of water in a separate pot.
3. Heat soup for a further ten minutes. Season to taste with more salt, pineapple juice and quinoa. Just before serving, add chopped cilantro and fresh lime juice.
Our Tupperware Army
Special thanks to Beth at Not With Ink for sharing this delicious recipe with me one rainy day in Vancouver.