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Ginger Peanut Soup

What you need: 

2 tablespoons olive oil
1 medium onion, chopped
1 1/2 cups broccoli, chopped
1 1/2 cup cauliflower, chopped
1 tablespoon ginger, grated
3 cloves garlic, minced or crushed
1/4 teaspoon cayenne pepper
1/2 teaspoon salt and pepper
3 cups vegetable stock or water
1 (28 ounce) can diced tomatoes
5 tablespoons peanut butter (natural and crunchy is best)

What you do: 

1. In large pot, sauté onions in oil until soft.
2. Add other veggies, ginger, garlic, cayenne pepper, salt, and pepper; cook until veggies are just tender.
3. Add stock or water, canned tomatoes, and peanut butter. Reduce heat and simmer for 20 minutes.
Source of recipe: I recently made this recipe and it is absolutely delicious but very quick and easy to make! A variation is adding some unsweetened shredded coconut which goes well with the peanut and ginger flavors.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

Love this soup so much that I make it weekly!!! I add extra coconut peanut butter and cayenne. Thank you for this amazing recipe!!

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Tried this and loved it, even my broccoli/ cauli phobe husband loved it! I added half a can of coconut milk and some chili flakes as I only had paprika not cayenne. so yummy for a winters day here in N.Z. Thank you.

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This soup turned out so delicious! Amazing flavour!
I was surprised though that the recipe didn't mention to blend the soup. Using a (hand)blender makes a nice thick soup, and the different flavours blend in even better. We put in carrots in stead of cauliflower and a bit more peanut butter. The coconut flakes were a really good finishing touch. Excellent soup and very warming on a cold day! :)

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Great soup with endless possibilities!  Lots to work with here.  If someone says this is a bad recipe they're silly..  You can totally fix it to your liking...  I added coconut milk and lime..  Extra spices.. YUMmmmm.

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i am making this again for my 5th time. it is absolutely amazing...my additions: double the peanutbutter and all of the spices and add one can of coconut milk, fresh lime juice, and cilantro at the end...This is my favorite recipe from vegweb!!

This sounded good, so doubled the peanut butter (still, the only peanut taste was when biting a peanut chunk), added a can of coconut cream (I didn't have coconut milk), and bottled lime juice (I'm lazy).  The coconut milk and lime juice combo took it from great to amazing.  Also, I substituted chipotle pepper for the cayenne because I wanted a more subtle heat.

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oh, and I also added some thin rice noodles.....

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:D

This soup was INCREDIBLE!!!!!    I used a jalepeno instead of cayenne and it was super spicy...YUM!!

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Fantastic soup!!  I didn't measure anything and added tofu - I wish I had doubled it!

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Absolutely wonderful. I varied the recipe a bit and added a jalapeno pepper, dry and fresh cilantro, and couscous. This recipe will be going in my recipe box.

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Really good!  I made it just as written and it turned out great.  Then I blended about half of it with a couple of extra TBS PB and it was even better.

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