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Moroccan Tomato and Peanut Soup  

A spicy tomato soup with North African flavors.

Cal: 368 Fat: 26g Carbs: 23g Protein: 13g Fiber: 5g
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Original recipe serves 6

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Ingredients (serves 6)

  • 1 onions ; chopped finely
  • 4 tablespoons garlic ; or 4 cloves, minced
  • 1/4 cup tomato ketchup
  • 28 ounces tomatoes ; canned, crushed or diced
  • 2 tablespoons margarine
  • 1 cup peanut butter
  • 1 teaspoon cayenne pepper sauce
  • 1/4 cup white vinegar
  • 1 teaspoon cumin
  • 2 tablespoons chili powder
  • 1 teaspoon mustard powder
  • 2 cups water
  • 1 teaspoon parsley ; dried
  • In My Kitchen

  • Directions

    Melt magerine in a large pot and saute garlic and onion until translucent. Add other ingredients except the water. Bring mixture to a boil, stirring constantly. Slowly add water. Reduce to a simmer and cook, uncovered, for about 10-15 minutes, stirring occassionally. Serves about 6.

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    adam on 2012-02-28

    Good!  For some reason it tasted even better reheated, after the leftovers were refrigerated over night.  The flavors do get a bit milder as it sits. You can probably add more hot sauce if you want it spicier.