AFRICAN PEANUT SOUP4 tablespoons margarine
1-1/2 cups creamy peanut butter
2 onions, chopped
2 red peppers, chopped
2 teaspoons minced garlic
1/3 cup flour
10 cups chicken stock or Imagine No-Chicken Broth if you want to make it pareve
2 cups non-dairy creamer
½ teaspoon pepper
Harissa sauce (optional)
Roasted sunflower seeds or chopped peanuts (optional)
1-1/2 cups creamy peanut butter
2 onions, chopped
2 red peppers, chopped
2 teaspoons minced garlic
1/3 cup flour
10 cups chicken stock or Imagine No-Chicken Broth if you want to make it pareve
2 cups non-dairy creamer
½ teaspoon pepper
Harissa sauce (optional)
Roasted sunflower seeds or chopped peanuts (optional)
1. Melt margarine in a medium-sized stockpot over medium heat.2. Add the onions, peppers and garlic and cook for about 10 minutes. 3. Stir in the flour.4. Add the chicken stock and bring to a boil.5. Whisk in the peanut butter, reduce the heat and simmer, covered, for 15 minutes.6. Add the non-dairy creamer and pepper. 7. Serve hot, topped with one teaspoon of harissa sauce, if desired.*Can also garnish with chopped peanuts or roasted sunflower seeds.