Ingredients with Measurements:
- 2 ripe plantains, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup peanut butter
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté for 5 minutes until fragrant.
2. Add the sliced plantains, red and green bell peppers, diced tomatoes, vegetable broth, smoked paprika, cumin, coriander, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until the plantains are tender.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in the peanut butter and chopped cilantro. Simmer for an additional 5 minutes until heated through.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 33g
Protein: 6g
Fiber: 5g
Sodium: 800mg
Substitutions for ingredients:
- Instead of vegetable broth, you can use chicken broth or water.
- Instead of peanut butter, you can use almond butter or sunflower seed butter.
- Instead of fresh cilantro, you can use parsley or basil.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add a can of black beans or chickpeas for extra fiber and protein.
- Use different spices such as curry powder or chili powder for a different flavor profile.
Tips and tricks:
- Make sure the plantains are ripe but not too soft.
- Use a blender or immersion blender to puree the soup for a smooth texture.
- Adjust the spices and salt to your taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a dollop of sour cream or Greek yogurt and a sprinkle of chopped cilantro.
Garnishes:
Chopped cilantro, sour cream, Greek yogurt, chopped peanuts, or sliced avocado.
Pairings:
Serve the soup with crusty bread or a side salad.
Suggested side dishes:
Mixed green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure food safety.
Food history:
Plantains are a staple food in many African countries and are often used in soups and stews.
Flavor profiles:
This soup has a sweet and savory flavor from the ripe plantains and peanut butter, with a hint of smokiness from the paprika.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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