This week with all the great ideas about jazzing up your food choices, I wanted to include the recipe I found on e tools for the Senegalese Peanut Soup. This is a keeper in my books. The soup flavors are very similar to the soup African Peanut Soup made famous at the Colophon in Fairhaven but this WW recipe is only 4 points per serving.
Here is the recipe:
6 Servings - 1 1/2 Cups per serving - 4 points
Ingredients
2 Medium Onions, coarsley chopped
1/2 lbs. Sweet Potatoes, peeled and coarsley chopped
2 Medium Carrots, coarsley chopped
2 Medium Cloves of Garlic, coarsley chopped
2 T Fresh Ginger Root - peeled and coarsley chopped
1 t Ground Clove
1/2 t Salt
1 t Cayenne Pepper
4 C Low Sodium Veggie Broth
6 T Peanut Butter (Adam's Natural Chunky)
8 - 9 C Fresh Baby Spinach
2 T Slap Yo' Mama or hot sauce (Optional)
Directions:
1. In a soup pot, saute 2 T veggie broth with onions until onions are softened. About 3 minutes.
2. Add sweet potatoes, carrots, garlic, ginger, cloves, salt and cayenne. Saute for 2 minutes.
3. Add the rest of the veggie broth, cover the pot and simmer for
25 - 30 minutes until potatoes are tender.
4. Put the stove top ingredients into a blender or vita-mix or use an immersion blender to puree.
5. Add 3 T of peanut butter to the ingredients and puree.
6. Put pureed batches back into pan and add the other 3 T of peanut butter and the spinach. Cook on low simmer and stir until spinach is wilted.
7. Add Slap Yo' Mama or hot sauce to taste.
Enjoy
Here are the noodles/ pasta we talked about in the meetings. They are o pts per package. Thank you Traci for the food find. Let me know if you have something to contribute.
Activity can also get boring. Here is a great way to exercise and burn 600 calories/ hour. Who says we have to grow up. Check out Jamie's website: Hooping Allure for more info.
www.hoopingallure.com
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2 comments:
I re-made my mom's recipe for French Onion Soup - it's 5 points for the whole recipe!
3/4 lb yellow onions thinly sliced
2 T Brummel & Brown butter substitute
1/2 t pepper
1/2 T paprika
1/4 c flour
1/2 c white wine
4 c beef broth made with bouillon cubes
3/4 t salt
1 bay leaf
Saute onions over med-high heat in butter. Reduce heat to very low and cook onions 30 - 45 min. stirring often. They will carmelize - the more they do the better the flavor of the soup. Add pepper, paprika and flour. Mixture will be thick. Stir in wine. Slowly add beef broth and mix well making sure to break up any lumps. Add salt and bay leaf. Simmer over very low heat 1 hour.
Can add toasted whole wheat bread cubes and Weight Watchers mozzarella cheese to top of soup and broil for few minutes till cheese slightly browns. (This will add points value)
Yeah, the Peanut Soup recipe is a keeper! Reminds me of Busara's Swimming Rama dish (one of my favs) but without the chicken. Didn't need to add the hot sauce - the 1 t cayenne was perfect. DELISH!
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