Name: Vegetarian Peanut Soup
Yield: Makes 4 to 6 servings
Cuisine: Ghanaian
Ingredients: 1 to 2 cups canned or fresh tomatoes, pureed (do not use canned puree); 8 fresh okra or ½ 10-ounce package frozen okra, ends trimmed, whole or sliced; 2 teaspoons grated fresh ginger (optional); 4 to 6 cups vegetable stock; or water flavored with seasoning cubes; 1½ teaspoons salt (or to taste); 4 to 6 hardboiled eggs, peeled; ¼ teaspoon dried ground red pepper, or some chopped fresh chili pepper of choice; 1 cup creamy natural-style peanut butter (no sugar added); 2 medium zucchini or yellow squash, cut into cubes (optional); 8 ounces mushrooms, cut in half or thick slices; 3 cups peeled and cubed eggplant; 1 large onion, finely chopped; 2 cloves garlic, minced (optional)

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

This excellent creamy soup uses up to eight kinds of vegetables along with protein-packed peanut butter and eggs to make a hearty soup that pairs wonderfully with Ghana-style Dumplings (Fufu), Rice Balls (Omo Tuo), or for a Western touch, crusty French bread.

Ingredients

3 cups peeled and cubed eggplant
1 large onion, finely chopped
4 to 6 cups

Africa
Ghana
Vegetarian
Soup
Gluten-free

Method

Directions

Put the eggplant in a saucepan, add 3 cups of water and bring to a boil. Lower the heat to simmer and cook until soft, about 10 minutes. Use a slotted spoon to remove the eggplant. Save the water. Set both aside.
Put the onion into a large soup pot with 4 cups of vegetable stock. Add the garlic, ginger, and chili pepper, if using.

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Ingredients

Method

Directions

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