Garlicky Peanut Soup

By devogirl

For a delicious and filling meal, ladle the hot soup over cooked brown rice, millet, or teff.
Variation:
Substitute cooked lentils for the chickpeas.
Substitute sweet potatoes, yams or butternut squash for parsnips.

Ingredients

• 1 tsp fenugreek seeds
• 1 tsp coriander seeds
• 2 Tbsp evoo or extra virgin coconut oil
• 1 cup coarsely chopped onion
• 8 cups coarsely chopped cabbage
• 4 cups coarsely chopped parsnips
• 3 1/2 cups diced tomatoes
• 1 cup coarsely chopped carrots
• 2 cups cooked chickpeas
• 1 tsp dried chile flakes
• 1/2 tsp ground nutmeg, preferably fresh
• 1/4 tsp ground cloves
• 4 1/2 cups hot water
• 1 cup peanut butter (all natural)
• 1 1/2 tsp sea salt
• 1 head of garlic, pressed

Preparation

Step 1

Toast the fenugreek and coriander seeds in a large soup pot over medium heat, stirring often, for about 2 mins. Transfer to a spice grinder or seed mill and grind until powdery.
Heat the oil in the same pot over medium heat. Add the onion and saute for about 5 mins until the onion begins to soften. Add the cabbage, parsnips, tomatoes and carrots and saute a moment longer. Stir in chickpeas, chile flakes, nutmeg, cloves, 2 1/2 cups of the hot water, fenugreek and coriander. Brng to a boil, then lower heat to maintain a simmer.
Put the peanut butter and remaining 2 cups hot water in a blender and puree. Pour the mix into the soup. Then stir in the salt. Cover and simmer for about 1 hour, until the cabbage is tender to your liking.
Stir in the garlic and simmer for 5 mins to blend the flavors. Taste and adjust the seasonings if desired.