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Herby Sweet-potato Soup With Peanuts. Time: 55 minutes. 6 tablespoons olive oil. 2 teaspoons cumin seeds. 1 small yellow onion, finely chopped 3 garlic cloves, finely grated. Fine sea salt and black pepper 2 medium sweet potatoes, peeled and cut. into 1¼-inch pieces. 1 teaspoon five-spice powder. 1 cup bulgur. 2 cups vegetable or chicken stock
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Herby sweet potato soup with peanuts from Ottolenghi at The New York Times by Yotam Ottolenghi. Bookshelf; Shopping List; View complete recipe;. Can substitute pumpkin or winter squash.
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Health Benefits Of Sweet Potato And Peanut Soup Sweet Potatoes. Rich in Vitamins: They are an excellent source of vitamin A (from beta-carotene), vitamin C, and vitamin B6. Dietary Fiber: The fiber content promotes a healthy digestive system, helps maintain a feeling of fullness, and stabilizes blood sugar levels.
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Cover and bring to a boil, then reduce to a simmer. Cook, covered, until the sweet potatoes are tender, about 30-35 minutes, stirring occasionally. When the soup is done, uncover and add the peanut butter, stirring until well incorporated. Using an immersion blender, blend the stew for 10-20 seconds.
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Heat the coconut oil in a saucepan over medium heat. Add the onion and garlic and cook for 2 minutes, stirring regularly, until slightly browned. Add ginger, turmeric and chili, stir and cook for another 1 minute to infuse the flavors. Then add the cubed sweet potato and sauté on medium heat for 2 minutes.
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Heat the olive in a large saucepan over medium heat. Cook the onion and garlic until fragrant, around 5 minutes.
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2teaspoons cumin seeds. 1small yellow onion, finely chopped. 3garlic cloves, finely grated. Fine sea salt and black pepper. 2medium sweet potatoes, peeled and cut into 1 1/4-inch pieces. 1teaspoon five-spice powder. 1cup bulgur. 2cups vegetable or chicken stock. 1/4cup finely chopped parsley.
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Add the sweet potatoes, carrots, beans, and vegetable broth. Bring to a vigorous simmer. Reduce the heat, cover, and cook for about 20 minutes. Step 2. Mix in the almond butter. Blend with an immersion blender or transfer the soup to a high-speed blender.
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1 14-ounce can fire roasted tomatoes. 1 14-ounce can coconut milk. Instant Pot Instructions: High pressure 8 mins + 10 mins natural release. Slow Cooker Instructions: High setting 6 hours. Final Step: Stir in 1/4 cup peanut butter, 1/2 cup chopped peanuts, and 1-2 cups chopped kale.
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Add the peanut butter, sweet potato, coconut milk, water, and bouillon to the pot. Bring to a boil. Lower to a simmer and simmer for 5 minutes. Using either an immersion blender or a blender, blend until smooth. If using a blender, blend in small batches so that the released steam has room to escape. Serve and sprinkle with peanuts, or other.
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Then, add the sweet potatoes, tomatoes, chickpeas, and bell pepper. Simmer on medium heat until sweet potatoes are soft enough to pierce with a fork, about 10 minutes. Step 3: Immediately add spinach and simmer until wilted (about 2 minutes). Remove from heat, garnish with peanuts, cilantro, and green onion.
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In a medium stockpot, melt 2 tablespoons butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add sweet potatoes, broth, ginger, and pepper. Reduce heat to medium-low; cover and simmer until potatoes are very soft, about 45 minutes. Add peanut butter; using a hand blender, purée until smooth. Stir in cream and salt.
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2 teaspoons cumin seeds. 1 small yellow onion, finely chopped. 1 small yellow onion, finely chopped. 3 garlic cloves, finely grated. 3 garlic cloves, finely grated. Fine sea salt and black pepper. Fine sea salt and black pepper. 2 medium sweet potatoes, peeled and cut into 1¼-inch pieces. 2 medium sweet potatoes, peeled and cut into 1¼-inch.
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Step 3. Stir in the parsley, cilantro and dill, and cook for 1 minute more, then remove the pan from the heat. Step 4. Make the peanut topping: Set the pepper flakes, sugar and the remaining garlic in a small heatproof bowl. Place the peanuts and the remaining 3 tablespoons olive oil in a small pan over medium-high heat.
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Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add onion and garlic and cook, stirring often until the onion is starting to soften and brown, 5 to 6 minutes. Add celery, broth, sweet potato and salt, increase heat to high, cover and bring to a boil.
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Recipe: Herby Sweet Potato Soup With Peanuts. Yotam Ottolenghi is a writer and the chef-owner of the Ottolenghi restaurants, Nopi and Rovi, in London. He is an Eat columnist for The New York Times.