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?
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.
I just made this soup and I must say... it is AMAZING! i didn't really measure anything and left out the cauliflower. I also probably added more peanut butter than what the recipe called for (and also more garlic). It turned out really really good and I am excited to eat it again tomorrow at lunch ;)b
this was great! i used ground ginger instead of fresh and it tasted fine. i also added a little extra PB because i love the creaminess and flavor it adds...i didn't have cauliflower so i used carrots instead. i also used red pepper flakes because i didn't have cayenne...it was pretty spicy but not too spicy. great recipe!!!
Sooo goooddd. :)>>> Fresh ginger is key, and the peanut flavor is very subtle, for those of you who aren't big fans of peanut dishes. I subbed powdered red pepper for cayenne, and added a splash of almond milk to make it a bit creamier. I almost left out the tomatoes because I don't usually like them in soup, but I'm glad I didn't, because this was delicious.
A delicious, filling soup! Definitely up the ginger, garlic, and peanut butter and possibly add some soy sauce if you want a lot of yummy flavor.
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 is pretty much the same Ginger Peanut Soup recipe in How it All Vegan. It's so good, whenever I make it I double the recipe intending to freeze the leftovers but it never lasts that long because everyone eats it that quickly... Try putting half of it in the blender to make it creamy.... it's way netter that way!
This is good stuff.
I didn't have broccoli or cauliflower or diced tomatoes, so I used lentils, peas, and white beans instead - all presoaked. The white beans were tiny; I'm not sure what they're called. Anyway, I added a few tablespoons of tomato puree to the sautee mixture and threw in my very first batch of homemade seitan. (Brilliant stuff, btw. And so much cheaper than the prepared stuff, I really wonder what's taken me so long.)
Oh, I also subbed powdered ginger for the fresh stuff - a major culinary faux pas, I know. But it was all I had on hand.
Added extra pb, tried it with and without coconut shreds - it was good both ways.
All-around good stuff. That said, I hope I'll soon get to try this recipe the way it was actually written. :)
This soup was much more awesome than I expected it to be. Let's see, what did I do different....well, I was super lazy and out of onions, so I just used a can of tomatoes with onions in the mix. Instead of chopping fresh veggies I just threw in a bag of zucchini, cauliflower, broccoli and carrots plus everything else and let it simmer a long time. I doubled the cayenne, ginger and pb and then threw in some whole peanuts. Easy and tasty.
The recipe name made say "eew", but the photo from KT22A made me click on the link. I'll add to my recipe box to try when the weather cools down.
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