Ginger Peanut Soup
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)
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.
SO HOW'D IT GO?
I thought this soup was very tasty but after reading all the reviews, I changed up the recipe a bit. I omitted the broccoli and added one cubed potato and some carrots instead. I did not cook the veggies until tender and then add the liquid as the recipe said. I cooked the veggies until very slightly tender. Simmer in the broth for 20 minutes got them to the right tenderness for me and they were not soggy. Oh, I also threw in some extra firm tofu.
I added a bit more garlic, PB and cayenne. Delicious, very filling on a cold night!
I went into this soup a bit warily...PB in soup usually spells "disaster" in my experience...but maybe my palate has changed since I went veg! I used Tabasco instead of cayenne but it was excellent all ways.
I really loved this soup! Passed the recipe on to everyone i knew :) definitely a soup i will crave when i am sick and need something with lots of flavor... Thinking about making some more and freezing it for "emergencies"
oh - and i also added the shredded carrots. good addition
This soup is absolutely delish. I've made it about 5 or 6 times now; my husband and I love it! Since we're not big cauliflower fans, instead I add twice as much broccoli. Also I add more ginger, cayenne (we like it hot!), veggie stock, and peanut butter. Both of us came down with the flu this week, and man, did this soup hit the spot! And yes, I agree, it still tastes great the next day!
second time i made this soup. i love it. however, i suggest you add twice the amount of ginger if not more, an extra clove of garlic, much more peanut butter, more cayenne, and for sure you should use a fake chicken broth instead of water. i added diced potatoes, stared them at the same time as the onions. YUM.
Wonderful soup! We loved this. I made it pretty much as the recipe indicated, with a few slight changes. I was careful not to overcook the vegetables, per other comments. I also used no-chicken broth, and added more cayenne and ginger, because we like spicy food. Thanks for a VERY easy and delicious meal. We had this with the coconut bread others recommended. A fresh salad with some pomegranate seeds and a citrusy dressing would make this the freaking perfect-est meal.
AMAZING!!!! And, even better the next day. Made as listed.
I was disappointed, and I had been so excited to make this! I think I could do better next time if I could stand to risk ruining dinner again. 20 minutes at a simmer was too long for the broccoli and cauliflower - they got all nasty and mushy. the broth didn't taste like PB, despite adding extra, and it kind of congealed and was gummy. I ate a bowl of it fresh and it was okay, but we ended up throwing out a TON of leftovers that were gross. I did add potatoes, carrots, and tofu and those sturdier vegetables did well. I might make the PB part like a sauce instead of a broth. oh, and definitely add the coconut.
at least the photo looks nice.
Really yummy! I changed the recipe a bit too... no cauliflower, doubled the broccoli, added spinach, tofu and green lentils. Added extra peanut butter, garlic and ginger and also some balsamic vinegar! Sounds a bit weird, but it's really good! Def making this again.
Oh, and I just wanted to add that I HIGHLY recommend that everyone add the frozen/thawed/pressed tofu. That's the best part of this soup, of which I am eating the leftovers right now. :-)
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