Curried Peanut Soup

1 tablespoon butter
2 cloves garlic, crushed
2 teaspoons grated ginger
1 cup finely chopped onion
1 teaspoon salt
1 cup chopped raw peanuts
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground cardamom or coriander
1/2 teaspoon mustard powder
1/2 teaspoon turmeric
1 teaspoon ground cumin

Soup Base
2 cups stock or water
1/2 cup natural-style peanut butter
1/4 cup raisins (I like it) (optional)
1 tablespoon honey
1/4-1/2 teaspoon cayenne pepper
1 1/2 cups room temperature buttermilk

2 fairly green bananas
1 lemon, juice of
3 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1 dash salt
1 tablespoon sesame seed

How to make the soup:
1. Saute first 5 ingredients in a large saucepan.
2. Add remaining ingredients and saute, stirring, 8-10 minutes over medium-low heat.
3. Mix the Soup Base ingredients together to make a paste.
4. Add to other ingredients.
5. Mix, cover and simmer over very low heat for 1 hour, stirring occasionally.
6. Whisk buttermilk into hot soup before serving.
7. For Topping: Slice bananas 1/4 of an inch thick and fry in butter.
8. Add remaining ingredients and fry another minute.
9. Spoon into soup bowls.

Classic Minestrone

• 1 tsp virgin olive oil
• 1/4 cup water
• 1 large onion
• 4 cloves garlic minced
• 2 leeks chopped
• 1 carrot chopped
• 2 celery stalks chopped
• 1 bay leaf
• 1 TBS dried basil
• 1 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/4 tsp ground black pepper
• 1/2 cup dry red wine or vegetable stock
• 1/2 small head of red cabbage shredded
• 2 1/2 cups (20 oz) canned tomatoes chopped
• 2 cups cooked white beans
• 6 cups water
• 1 cup trimmed green beans (fresh or frozen)
• salt to taste
• Parmesan cheese (optional)

How to make the soup:
• Heat the oil and water in a large soup pot and saute the onion until clear.
• add garlic, leeks, carrots, and celery and saute until soft about 10 minutes.
• Add the herbs and pepper and cook, stirring briefly
• Add the vegetable stock and boil the liquid until the liquid is reduced by half about 45 minutes.
• Shred the cabbage and add to the soup along with the tomatoes and white beans
• add the water and simmer until the veggies are tender
• add the green beans and cook just until they turn bright green
• add salt
• serve with parmesan cheese (about 1 tsp per bowl)

Tomato, Lime, and Tortilla Soup

(Sopa de Lima)

A favorite of the Neely house.
Adapted from Sundays at Moosewood Restaurant

  • Ingredients:
  • 1 cup chopped onion
  • 4 cloves garlic — pressed
  • 1 tablespoon vegetable oil
  • 2 chiles — minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3 1/2 cups chopped fresh tomatoes
  • 3 cups vegetable broth
  • 1/3 cup fresh lime juice
  • salt — to taste

To make the soup:
In a medium soup pot, saute the onions and garlic in the oil until the
onions are translucent. Add the chiles, cumin, and oregano, and saute for
a few more minutes. Add the chopped tomatoes and sprinkle with a little
salt. Cover the pot and cook gently until the tomatoes begin to release
their juices. Stir occasionally. This will take longer with winter
tomatoes than with summer ones. Add the stock and simmer, covered, for
about 15 minutes. Add the lime juice and salt to taste.

Serve topped with crumbled tortilla chips. Garnish with finely chopped
cilantro, if desired.