Peanut Soup with Okra Croutons

70 minutes Prep: 10 minutes Cook: 35 minutes

274 calories per serving view nutrition facts

Be the first to add a photo of this recipe!


Soup
1/2	tablespoon	peanut oil
1/4	teaspoon	red pepper flakes	crushed
1/2	tablespoon	coriander seeds
1/2	cup	celery	diced
1/2	cup	carrot	diced
2/3	cup	butternut squash	diced
2/3	cup	potatoes	diced
1	cup	peanuts	roasted, shelled and unsalted
6	cups	stock
1	tablespoon	lemon juice
1	x	salt and black pepper

Okra croutons
1 1/2	cups	okra	thinly sliced
3	tablespoons	cornmeal
1/4	teaspoon	cumin
1/4	teaspoon	cayenne pepper
1/4	teaspoon	herbal salt
1	x	olive oil	spray

Place oil, pepper flakes and coriander in a large non-stick pot and fry over moderate heat until the seeds begin to darken.

Add vegetables and peanuts and cook for 3 minutes.

Pour in the stock and bring to a boil.

Cover, reduce heat and simmer 30 minutes.

Cool slightly and puree.

Gently reheat, add lemon juice and season to taste.

Serve in shallow bowls garnished with okra croutons.

CROUTONS: Prehaet oven to 375 degrees F.

Rinse okra under running water, drain and pat dry with paper towels.

Combine cornmeal, seasonings, salt and okra in a bag.

Seal and shake well.

Spray a baking sheet with oil, spread okra slices in a single layer and spray them with oil too.

Bake until crisp and browned, spraying and stirring twice during cooking.

Should take 30 minutes.

Add your comment

Serving Size 320g

Amount per Serving

Calories 274 53% of calories from fat