Just because it’s Summer, it doesn’t mean soup should be off the menu. If you are one of those people who have reservations about serving soup on hot days, I would like you to give this recipe a try. The Caribbean flavors make this soup perfect to enjoy in a hammock or at a family dinner in the garden during breezy Summer evenings. Originally this recipe has a chicken base and is served with boiled eggs. So I was not sure if I would be able to alter it without ending up with something that would be closer to ‘dull liquid peanut butter’ rather than a beautiful rich Caribbean specialty. The challenge is even greater when your in-laws are originally from that region and you know they will give their blunt opinion if you ask them if this vegan version is any good. So honestly, yes, I was nervous, but luckily everything turned out fine. The result is reviewed and approved by a team of experts and therefore here to share with you.
This soup sure can be served as a main dish, but because of the peanut butter, it is quite high in fat. So in order to not exceed the 80/10/10 (carb/protein/fat) ratio and to keep it within the guidelines of a High Carb Low Fat diet, I recommend a small portion as a starter or as a side dish along with rice and veggies. It also serves well after a strength workout to supplement muscle recovery.
Putting your hammock up and creating a summer playlist with Reggae, Caribbean Latin and some Calypso party classics is highly recommendable and will definitely maximize the experience.
– 1 potato cut into cubes
– 1 leek white part cut into rings
– ½ a chili pepper or hot sauce
– 4 tablespoons natural peanut butter avoid the kind with palm oil
– 1 tablespoon sweet soy sauce (or kecap manis)
– 1 teaspoon tamarind paste
– 400 ml vegetable broth / bouillon
– 2 plantain bananas preferably ripe, black ones
– 1 cup of water
– 1 tablespoon cinnamon
– 1 tablespoon raw agave
– Preheat oven at 175C (350F);
– Cut each of the plantain bananas in 4 equal pieces, place in oven dish;
– Mix 1 cup of water, cinnamon and agave and pour over the bananas;
– Put in oven and bake for 90 minutes.
– Stew potato cubes, leek rings and chili pepper with a bit of water until the leeks are soft and the water has evaporated;
– Add vegetable broth, bring the soup to boil, reduce heat and simmer for 15 minutes with lid tilted;
– Meanwhile (in a separate bowl) add tamarind paste and sweet soy sauce to the peanut putter, transfer a soupspoon of the liquid of the soup to the peanut butter mixture and mix well;
– After 15 minutes of simmering add the peanut butter mixture to the soup and simmer for another 10 minutes until the soup has a creamy texture.
– Pour into small cups or glasses, garnish with your favorite toppings (celery and sprouted beans for example), and serve with the caramelized plantains and/or some steamed rice.
With Love from The Happy Earth Kitchen