Moroccan Peanut and Tomato Soup (Parve*)
Prep time 20 minutes
Cook time 20 minutes
1 onion, finely chopped
4 cloves garlic, minced
2 Tbsp parve margarine
1 can (28 oz/796 ml) tomatoes, crushed or diced
1 cup peanut butter
¼ cup ketchup
¼ cup vinegar
2 Tbsp chili powder
1 tsp cumin
1 tsp black pepper
1 tsp hot pepper sauce
1 tsp mustard powder
1 tsp parsley flakes (optional)
2 cups water
¨In a large, heavy pot, cook onion and garlic in margarine until tender.
¨Add remaining ingredients, except water.
¨Bring to a boil, stirring constantly. Gradually add water.
¨Simmer for 10-15 minutes, stirring occasionally.
Makes 8 servings.
Serve with croutons or garlic bread.
*Can also make the soup dairy by sprinkling shredded Parmesan cheese on top of each serving or using dairy margarine.
(Whenever I serve this dish, the tasters are amazed to discover that the magic ingredient is peanut butter. A friend, who is also a restaurateur, was so impressed with the dish, he wanted to add it to his restaurant’s menu. But please, before serving such a dish, check that your guests have no allergies to peanuts!)