I finally had a soup making date with my new friend Kiera. I have wanted so much to move in this general direction... doing chores together is just way more fun. So I cooked the soup and she swept the floor and wrangled babies. It was way fun and now dinner is done at 2 pm. So much better than trying to do it at 5pm when the kids are at their most insane. I chose a soup recipe I haven't made in a long while and oh my it's so cotton pickin' delicious. Try it, won't you.
EAST AFRICAN GROUNDNUT SOUP (from Moosewood Restaurant Daily Special cookbook)
3 c. chopped onions
3 celery stalks, diced
1 tbsp. oil
2 green or red bell peppers, diced
1/8 to 1/4 tsp. cayenne
2 tbsp. garam masala or other curry powder
1 c. raw brown rice
3 c. diced tomatoes in juice (28 oz. can)
6 c. water
1 tsp. salt
1/2 c. peanut butter
1 to 2 tbsp. sugar
2 tbsp. fresh lime juice
chopped fresh cilantro (optional)
chopped scallions (optional)
In a large soup pot, saute the onions and celery in the oil for about 10 minutes over medium high heat, until the onions are soft and transluscent. Add the bell peppers and saute for 5 more minutes. Stir in the cayenne and garam masala or curry powder. Add the rice, tomatoes, water, and salt and stir well. Cover and bring to a boil; then reduce the heat and simmer for about 40 minutes, until the rice is tender.
Whisk in the peanut butter, sugar, and lime juice. Top each serving with chopped cilantro and scallions, if you like.