Peanut-Vegetable Soup

Last weekend was a holiday so I took a break from Super Sunday, but I’m back to share one of our favorite recipes: Peanut-Vegetable Soup. This soup is nutty and spicy, and is wonderful for a cool evening, or if you’re stuffy from a cold. Served with a salad or some crusty bread it can be a meal. This recipe has been adapted from Jane Brody’s Good Food Book.

Peanut-Vegetable Soup

Peanut-Vegetable Soup
6 Servings

1 large onion, diced
1T coconut oil
1 clove garlic, crushed
1 celery stalk, chopped
2 carrots, diced
2 medium potatoes, peeled and chopped
2 leeks, washed and sliced
4c. chicken broth
½c. smooth peanut butter
¼t. cayenne
Salt & pepper, to taste
Minced scallions, for garnish

In a large saucepan, sauté the onion in coconut oil until soft. Add garlic and sauté for 1 minute more. Add remaining vegetables and broth. Bring to a boil, cover, and simmer on low for about 20 minutes, until vegetables are tender. Add peanut butter and cayenne. Use an immersion blender to purée until smooth. Season with salt & pepper. Serve each bowl garnished with minced scallions.

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