Recipe by cUte Kitty pUnk
I was looking at the community forums when I read the question - favorite comfort foods. This is my favorite comfort food - so I thought I'd better include the recipe for you all to try. I actually found it at vegparadise.com but I've altered the ingredients a bit so it's easier to make and to my liking. We eat this at least once a week as a main course.
Top Review by Leggy Peggy
Wow, love this soup. And it really does remind me of my time in sub-Sahara Africa. I made a couple of changes out of necessity, but basically stuck to the core recipe (which I think anyone can/should follow without change). I had extra baby spinach to use up, so threw it in too (about one additional cup). Was short of tomato sauce, so added some rather runny and mild tomato chili jam. The end result had some nice heat (perhaps more than intended, although I cut the chili powder back by half when I added the chili jam). Our house guest, who is still on his chili training wheels, added a couple of dollops of Greek yogurt to take the edge off the heat. We all loved it. Thanks so much for posting. This is going in to my 100-star favourite cookbook.
- 2 medium onions, chopped
- 6 garlic cloves, coarsely chopped
- 2 teaspoons olive oil
- 2 (400 g) cans chopped tomatoes
- 5 cups vegetable broth
- 1 (8 ounce) can tomato sauce
- 2 mint tea bags
- 1 teaspoon chili powder, hot or 1 tablespoon chili powder, mild
- 2 teaspoons ground cumin
- 1 3⁄4 teaspoons sea salt
- 1⁄8 teaspoon paprika
- 2 cups finely chopped spinach
- 3⁄4 cup smooth peanut butter
- 6 medium pita bread, toasted
Directions See How It's Made
- Combine onions, garlic and olive oil in a large stockpot and cook till onions soft.
- Stir in tomatoes, broth, tomato sauce, chili powder, cumin, salt, paprika, and let the mint tea seep in at the side. Simmer 10-12 minutes.
- Add the spinach and peanut butter and let cook until everything is well combined like another 10 minutes (this is necessary especially if you used frozen spinach - I usually do).
- Ladle into bowls and serve with warmed pitas.