This soup is nothing short of magical. You throw a ton of veggies into a pot, add some spices, a whole container of tofu, some peanut butter...and bam, an oddly addictive and delicious soup comes out. And it's vegan to boot. Moreover, it's the most creative use of tofu I've ever come across in a recipe. One bowl is all you need to fill you to the (metaphorical) brim - not to mention the kick of spice adds some much-needed heat to these never-ending polar vortex days.
But okay, okay. As cool as magical tofu soup is, I just have to change the subject to say that Charlotte turned one YEAR old this month! Holy cannoli.
Can you believe it? We sure can't. A year ago we were (in no particular order): not sleeping, subsisting on only pop-tarts and fruit salad, totally flummoxed as to how to care for a real live human being, talking about all-things-boobs/breastfeeding about 495020 times per day, crying at just about everything (okay, that was just me), and 100% obsessed with our new arrival.
Although I don't think I'll ever get used to not sleeping in on Sunday mornings, and some days I really, really just want to enjoy a cup of coffee without various fisher price jingles playing in the background - I will say that this new parent thing is definitely pretty awesome most days.
And of course magical tofu soup. That's awesome, too.
African Peanut Soup
Adapted from This Can't be Tofu! via epicurious.com
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2 Tbsp coconut oil
2 onions, diced
2 green bell peppers, diced
1-inch knob ginger, peeled and minced
3 sweet potatoes, peeled and diced
3 garlic cloves, smashed, peeled and minced
1/4 tsp cayenne
1 tsp salt
freshly ground pepper
1 28-oz can crushed tomatoes WITH juices
6 cups vegetable stock
1 cup smooth peanut butter
1 package extra soft tofu, cut into large chunks
1 bunch scallions, chopped
2 cups cooked rice
Heat oil in a large pot over medium-high heat. Add in onions, peppers, ginger, and sweet potatoes. Saute, stirring occasionally, until the onions begin to brown. Add in garlic, cayenne, salt and pepper, and continue to cook, while stirring often, 2 minutes more.
Add in tomatoes with their juices, and stir to combine. Next pour in veggie stock, stir, and bring to a boil. Reduce heat to low, cover, and continue to simmer for 20 minutes.
Add in peanut butter, stirring until dissolved. Add in tofu and stir to combine.
Blend soup in pot using immersion blender. Or, allow soup to cool slightly, and puree in blender in batches.
To serve, spoon soup into individual bowls. Top with a big scoop of rice and sprinkle with chopped scallion. Enjoy!