This episode we talk with Lisa Oliver King and Estelle Slootmaker from Our Kitchen Table about food justice, food sovereignty, and the great projects OKT does to implement those concepts in the world.
Show Notes
"I love making this soup for my hubby and me. This big pot of soup lasts us two or three meals. I make and
freeze vegetable broth from stalks, stems and leaves of vegetables we get from our CSA share all
summer. If I don’t have sweet potatoes, it works just as well with winter squash, which we also freeze a
lot of. This soup recipe launched my passion for making hearty soups, which have become a mealtime
staple for us. I got this recipe when my daughter, Caitlin, worked at the People’s Food Co-op. I have
lots of good memories of meeting her and her brother, Rob, there for lunch of coffee when I visit Ann
Arbor."
People’s Food Coop of Ann Arbor West African Peanut Soup
• 1⁄2 T olive oil This big pot of soup lasts us two or three meals
• 1 1⁄2 C Spanish onion peeled and chopped
• 1⁄4 T minced fresh ginger
• 1⁄2 t sea salt
• 1⁄4 t cayenne to taste
• 1 1⁄2 C sweet potatoes, chopped
• 2 1⁄2 C veggie broth (may need more)
• 3⁄4 C creamy peanut butter
• 3⁄4 C tomato juice
1. Sautee onions in oil until transparent. Add carrots and spices. Continue sautéing about 5
minutes more.
2. Add sweet potatoes and broth. Simmer until veggies are cooked through.
3. Remove from heat. Add tomato juice and peanut butter. Process until smooth. Adjust
consistency with more broth or tomato juice.
4. Soup will thicken as it cools.
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