On these cold nights, doesn’t soup sound lovely? Maybe something different from the standard tomato or chicken noodle though?
One of my goals this year is to cook from scratch more often and with more vegetables. The problem is that I don’t have a lot of time, and I don’t want to spend an arm and a leg on expensive ingredients. I thought that you might feel similarly, so when I find a new recipe that fits my criteria of healthy, cheap and quick, I’ll share it with you. Don’t worry, I won’t SPAM you though – I hope to share 2 recipes per month.
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I’ll start by sharing a recipe I made years ago and just rediscovered the link for in my bookmarks. This recipe comes from a favorite site of mine that I really need to visit more often. Here’s the link to Crockpot African Peanut Soup, from the blog A Year of Slow-Cooking by Stephanie O’Dea.
The changes I made are:
- Use an immersion blender at the end if you prefer a smooth, creamy soup. It also helps with prep because you can chop the veggies bigger.
- I don’t love Tabasco so I used Tapatio instead – any hot sauce or none at all works great.
- I also feel fairly confident that any broth would work – veggie, chicken, even beef – whatever you have on hand. I hope it’s low-sodium though.
- I always recommend “natural” peanut butter – no additional oils, sugars or salt.
- You could sub plain yogurt for the sour cream, or leave it out entirely to make it vegan. That’s what I did.
Let me know what you think if you make it, and if you have a resource for healthy, quick, cheap recipes, please share it with me!