By John Griffin
Posted on11 September 2010.
Chunky peanut butter adds to the flavor and texture of this soup.
Need an easy soup recipe that's gluten free? The trick to making this as simple as possible is to have all your ingredients ready at the start.
Robert M. Landolphi has included this recipe in his "Gluten Free Every Day" cookbook. "The recipe was originally written using wheat flour as the thickener," he writes. "With a few adjustments and the addition of arrowroot, I was able to prepare this delicious soup for all to enjoy."
African Peanut Soup
3 tablespoons peanut oil
1 1/2 cups chopped yellow onion
1 cup peeled, diced carrot
1/2 cup chopped celery
1 cup diced green or red bell pepper
4 cups chicken stock or broth
1/2 cup chunky natural peanut butter
4 plum tomatoes, chopped
2 cups diced cooked chicken
1 1/4 cups milk, divided use
Pinch of cayenne pepper
1/2 tablespoon arrowroot
Salt, to taste
Freshly ground pepper, to taste
In a large saucepan, heat the peanut oil over medium heat together with the onion, carrot, celery and bell pepper. Sauté until tender, about 5 minutes. Add the stock and peanut butter and simmer for 15 minutes. Add the tomatoes, chicken, 1 cup of the milk and the cayenne pepper. Simmer for 15 minutes.
In a small bowl, stir the remaining 1/4 cup milk and the arrowroot together until smooth. Add to the simmer soup and stir for 1 to 2 minutes until the soup thickens. Season to taste with salt and pepper.
Makes 4 to 6 servings.
Adapted from "Gluten Free Every Day" by Robert M. Landolphi