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Peanut soup with okra croutons

Yield: 6 Servings MMM

Ingredients:

• 1/2 tb Peanut oil
• 1/4 ts Crushed red pepper flakes
• 1/2 tb Coriander seeds
• 1/2 c Celery diced
• 1/2 c Carrot diced
• 2/3 c Butternut squash diced
• 2/3 c Potatoes diced
• 1 c Peanuts roasted shelled & - unsalted
• 6 c Stock
• 1 tb Lemon juice Salt & pepper MMMMM-----------------------OKRA CROUTONS----------------------------
• 1 1/2 c Okra thinly sliced
• 3 tb Cornmeal
• 1/4 ts Cumin
• 1/4 ts Cayenne
• 1/4 ts Herbal salt

Instructions:

Olive oil spray Place oil pepper flakes & coriander in a large non-stick pot & fry over moderate heat until the seeds begin to darken. Add vegetables & peanuts & cook for 3 minutes. Pour in the stock & bring to a boil. Cover reduce heat & simmer 30 minutes. Cool slightly & puree. Gently reheat add lemon juice & season to taste. Serve in shallow bowls garnished with okra croutons. CROUTONS: Prehaet oven to 375F. Rinse okra under running water drain & pat dry with paper towels. Combine cornmeal seasonings salt & okra in a bag. Seal & shake well. Spray a baking sheet with oil spread okra slices in a single layer & spray them with oil too. Bake until crisp & browned spraying & stirring twice during cooking. Should take 30 minutes. Yamuna Devi Yamuna's Table

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