For the last two months, it has been quite a delight to be staying up at Whistler. When we were up on the ski hill, we’ve found ourselves eating most lunches up at the Roundhouse on Whistler Mountain. The food service is pretty good compared to years ago and I think they really rock some of their soups! One particular soup they dished up was a Spicy African Yam and Peanut soup and it inspired my boyfriend to make a similar soup for us one evening.
He found this wonderful recipe for Yam and Peanut Stew with Kale here.
The Verdict of Yam and Peanut Stew?
I LOVED this soup very much being a peanut lover myself! I craved this soup the next day and just had to have leftovers. The soup thickened up the next day, so I added a little more vegetable broth. This soup is definitely a tummy delight. Don’t cut out the green onions though, they were the superstar garnish that made the soup just pop in my mouth with flavour! One thing to note, is the healthiest ingredient (kale) in the recipe was left out (forgot to purchase it at the grocery store)! Perhaps we will make it again in the future with the kale…Kale seems to give so many soups a ultra healthy and tasty boost!
Yes please…I want to have it again!
Yam and Peanut Stew Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 1/2 tablespoon ginger, minced
- 2 large yams, chopped into 1 inch
- 1/2 cup dry red lentils, rinsed and drained
- 3 ripe vine tomatoes, peeled and chopped (or 1 can of homemade or store-bought diced tomatoes)
- 1 teaspoon cinnamon, ground
- 2 teaspoons cumin, ground
- 1/2 teaspoon turmeric, ground
- a dash cayenne pepper
- 1/2 teaspoon sea salt
- 5 cups vegetable stock + extra as needed
- 1/4 cup almond butter
- 1/4 cup green onion, tops only, chopped
- 1/4 cup roasted and salted peanuts, chopped
Yam and Peanut Stew Instructions
- Heat olive oil in a large pot set on medium heat. Add the onion and begin sauteing till onion is getting translucent (about 3 minutes). Add the garlic and ginger, and continue to saute for another 3 minutes, till garlic is fragrant. Add the yams, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a quick stir to combine.
- Add 4 cups vegetable stock and bring mixture to a boil. If there isn’t enough broth to cover everything but at least 1 inch, add another cup of stock. When soup boils, reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender. If you need more broth as the mixture cooks, add it.
- Add almond butter and stir well. Using an immersion blender, blend soup till about half of it is pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potato should be visible.
- Season to taste, adding more salt and pepper as needed.
- Serve, topped with a tablespoon each of green onion and crushed peanuts
What He Changed From Original Recipe:
- Oops – missed the 4 cups of kale by accident! Perhaps it will join the soup party next time!
- Used organic almond butter instead of peanut butter…much healthier for you!
Soup Mistress Rating for Yam and Peanut Stew:
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