Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health

Peanuts Pack Antioxidants

Posted by Zel Allen's nutgourmet on January 14, 2009

Peanuts and peanut butter deliver great flavor delight, but there’s much more behind those crunchy legumes we’ve come to think of as nuts. Peanuts are loaded with resveratrol, a super antioxidant that, ounce for ounce, has 30 times the power of grapes. Resveratrol is found in ample amounts in grape skins and red wine, but one ounce of peanuts packs as much resveratrol as two ounces of red wine.

Richly flavored with peanuts, also known as groundnuts, and lightly spiced with a seasoning combination that hints of far away places, this hearty soup just might entice you to make an entire meal of it. This is one of my very favorite easy, no-fail recipes.peanutsoup

AFRICAN PEANUT SOUP

Yield: 6 servings

2 pounds Roma or regular tomatoes, chopped
2 onions, chopped
6 garlic cloves, coarsely chopped
2 tablespoons extra virgin olive oil

5 cups water
1 (8-ounce) can tomato sauce
1/2 cup fresh mint leaves, minced (divided)
1 tablespoon chili powder
2 teaspoons ground cumin
1 3/4 teaspoons salt
1/8 teaspoon crushed red pepper flakes

2 cups finely chopped Swiss chard or spinach
3/4 cup unsalted chunky peanut butter
1/4 cup crushed roasted peanuts

1.    Combine the tomatoes, onions, garlic, and olive oil in a large stockpot and cook and stir over high heat for about 5 minutes, or until the tomatoes are softened and the onions are transparent. Turn the heat down to a simmer.
2.    Add the water, tomato sauce, 3 tablespoons of the mint leaves, chili powder, cumin, salt, and red pepper flakes and simmer for 10 to 12 minutes.
3.    Add the Swiss chard and peanut butter and cook 3 to 4 minutes, stirring constantly to distribute the peanut butter. The soup will thicken slightly.
4.    To serve, spoon the soup into bowls and garnish with a pinch or two of the remaining mint leaves and the crushed peanuts.

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