A College Girl's Guide to a Happy, Healthy Lifestyle!

Tag: vegan

Focaccia | One Cook, One Book | Little Beach Street Bakery

“Once you’ve mastered the [basic recipe], the options when it comes to toppings are endless” – Sara, owner of “Don’t Feed After Midnight”, on How to Make Basic Focaccia Bread   I have been planning on making this recipe since last Sunday. Literally. Last. Sunday. […]

Easiest White Bread | One Cook, One Book | Little Beach Street Bakery

The smell of fresh bread baking in the early hours of a spring morning is one of the most comforting smells. I woke up early this morning with the intentions of starting the first recipe of this challenge– Easiest White Bread– at 7:00 am… but […]

Sunday Soup | African Peanut Soup | RECIPE

Have you ever made something that seemed life changing to you? Something that will forever change the way you eat? Well… this was it. This soup was the reason that soup is and forever will be my favourite course.

African Peanut Soup.

African Peanut Soup

Sounds a little weird, yes? Picture this: Your favourite vegetable soup with some rice, some spices, and peanut butter. Though it may not look aesthetically pleasing, I PROMISE YOU that this soup is to die for. It is the soup that changed all soups for me. Nothing has beaten it yet. And it’s only 205 calories per serving!

African Peanut Soup

And to make it even better? It is super versatile! Last time I used tomato puree instead of crushed tomatoes, and Garam Masala instead of Rogan Josh. Even so, it came out tasting wonderfully!

After years and years of altering, here is my finalized version of this soup:

Sunday Soup | African Peanut Soup | RECIPE
 
Prep time
Cook time
Total time
 
Annie T.:
Recipe type: Soup
Serves: 10 servings
Ingredients
  • 2 Tablespoons olive oil
  • 2 Medium onions, chopped
  • 2 Stalks bok choy with leaves, chopped
  • 1 Whole roasted red pepper, chopped
  • 4 Cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes, with liquid
  • 5 Cups vegetable broth or stock
  • ¼ Teaspoon pepper
  • 1 Tablespoon chili powder
  • 1 Tablespoon cumin
  • 1 Tablespoon Rogan Josh (or other Indian blend)
  • ⅔ Cup peanut butter
  • 2 Cups cooked brown rice
Directions
  1. Heat oil in Dutch Oven or heavy bottomed pot, over medium heat. Cook onions and bok choy until onions are lightly brown and tender, and bok choy is wilted.
  2. Add roasted red peppers and garlic. Cook one minute.
  3. Stir in crushed tomatoes, vegetable stock, and spices.
  4. Reduce heat to low and simmer, uncovered, for 30 minutes.
  5. In separate bowl, combine several spoonfuls of broth with peanut butter. Mix to create a smoother consistency.
  6. Add peanut butter mixture to soup, stirring until well blended.
  7. Add rice. Continue simmering, covered, 10 minutes.
Nutrition Information
Calories: 205

 

Recipe: Sriracha and Curry Roasted Chickpeas (A Great Travel Snack!)

Last month I was going on an eleven-and-a-half-hour-long car ride to Michigan with my family. Normally we stock up on usual snacks: Twizzlers, Chex Mix, Cheetos… all the sorts. This time around I opted for something a little different… I decided that I was going […]

Recipe: Roasted Red Pepper Soup with Tahini Swirl and Potato Bread Croutons

Well, it has been quite some time since I have made a home cooked meal. School is Monday Through Thursday and then I work 8 hour shifts Friday through Sunday. On top of that, my dad had knee surgery. It’s been quite a busy few […]