West African Cashew Soup

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West African Cashew Soup

Post by The Walrus on Thu Dec 07, 2017 8:23 am

I made this yesterday from Simone Miller's "Paleo Soups and Stews."  This will definitely go into the rotation.  Very easy to make, like most soup!  I used to enjoy peanut soup, but I'm off peanuts these days. I can't post a link, but easy enough to google.
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Re: West African Cashew Soup

Post by Lovebird on Thu Dec 07, 2017 3:10 pm

West African Cashew Soup
based on "Paleo Soups & Stews" by Simone Miller

3 tablespoons light olive oil or avocado oil, divided
1/2 cup raw cashews, chopped
1 large onion, cut into small dice
2 tablespoons peeled and grated fresh ginger
1-1/2 pounds boneless, skinless chicken thighs
1 teaspoon salt
1 teaspoon ancho chili powder
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon turmeric powder
1/2 teaspoon ground cumin
1/2 teaspoon fenugreek seeds
1 (14 ounce) can diced tomatoes or 1 pound fresh tomatoes (prepared)
2 tablespoons tomato paste
1 pound sweet potatoes (about 2 medium), peeled and cut into small dice
1 bunch kale (about 1/2 pound), stemmed and cut into 1-inch pieces
5 to 8 cups Chicken Broth
1/2 cup roasted, unsalted Cashew butter


To prepare fresh tomatoes: Cut an X in the bottom of each tomato and place them in a large bowl. Pour boiling water over the tomatoes, cover, and let sit for 5 to 10 minutes, until the skins start to loosen. Pour off the hot water and run cold water over them. Once they’re cool enough to handle, peel and cut out the core of each tomato then dice, saving the juice.

01 Heat 2 tablespoons of the oil in a large soup pot over medium heat. When the oil is hot, add the cashews and cook, stirring constantly, for 2 to 3 minutes, until toasted and fragrant. Remove the cashews with a slotted spoon and set aside.

02 Add the onion and cook, stirring often, for about 5 minutes, until golden brown and softened. Add the ginger and cook for another minute, stirring constantly.

03 Add the remaining tablespoon of oil to the pot, then add the chicken. Cook until the chicken is opaque on all sides, about 5 minutes.

04 Stir in the salt and spices and cook for another minute, stirring constantly. Add the diced tomatoes, tomato paste, sweet potatoes, kale, and 6 cups of the broth. Bring to a simmer and cook until the sweet potatoes are tender and the chicken is cooked through, about 10 minutes.

05 Stir in the cashew butter and cook for 2 to 3 more minutes, until the soup has thickened. Add up to 2 cups more broth if you prefer a thinner soup.

06 Serve garnished with the toasted cashews.

thepaleopot.blogspot.nl/2017/04/west-african-cashew-soup
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Re: West African Cashew Soup

Post by ONTARIO on Thu Dec 07, 2017 4:25 pm

Do you like her cookbooks, overall? I am a bit of a cookbook junkie but don't have hers.

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Re: West African Cashew Soup

Post by The Walrus on Wed Dec 13, 2017 3:50 pm

Thanks for that, LB! I’m going to make another batch, I love this soup.

I especially like Zenbelly. I’ve made most of the recipes and every one is a winner. I’m not as thrilled with Paleo Soups and Stews, but I couldn’t expect it to be as good as Zenbelly. I haven’t tried the Yiddish Kitchen. Miller really knows her flavor profiles. The recipes are easy and don’t have obscure ingredients, just great combinations.
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Re: West African Cashew Soup

Post by Narrowminded on Thu Dec 14, 2017 8:20 am

Thanks for sharing the recipe LB, will need to try it as well.
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