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?
This was delicious! I used the vegetables I had lying around (carrots, celery, and frozen broccoli) and it turned out wonderfully. I added extra ginger as some people suggested, and I also used more cayenne pepper. I will definitely make this often! One thing I was not sure about is whether or not to use the juice from the tomatoes. I did, but I used it as part of the amount water/broth.
This was a really wonderful soup - I feel so proud that I made something that most of my friends are intimidated to try, a peanut-based soup! Fantastic, wouldn't change a thing, although I've now made it twice and feel comfortable experimenting a little now that I've gotten comfortable making it. If you haven't done this yet, do it tonight! ;D
This recipe turned out really well. I ate almost the whole pot myself! I used broccoli and no cauliflower. I added it in the last fifteen minutes of the simmer so it wouldn't be overcooked. I also added an extra clove of garlic. Yum!
This was yummy. I added a little bit more cayenne and more peanut butter. I cooked for about 15 minutes, which I found fine, as I stopped sauteeing the vegetables just as soon as they started to get tender. I added the shredded coconut option as well. Next time I will put more shredded coconut in! I am not sure, but think that to avoid a gummy problem (which did not happen for me), one should use all natural, non-homogenized peanut butter.
omg! this is real good! i took suggestions some other reviewers and doubled the peanut butter, the garlic, added a little extra ginger and cayenne pepper. i added pressed cubed tofu, cubed sweet potato, broccoli and added unsweetened coconut on top. :)
delicious! I saw this recipe at the same time I was trying to figure out a way to use my cauliflower and broccoli without boring myself to death...I made it according to the recipe except I used 4 roma tomatoes in place of the canned tomatoes. It says serves 4-6 , but 2 of us killed it real quick. :D yum yum
This soup is AMAZING and EASY!!! As did many folks, i added twice the peanut butter, twice the garlic, twice the ginger, and twice the cayenne. also added a bit of tamari while sauteing.Will make again very very very soon!!!! Think i will add a splash of lime and maybe a little cilantro next time...oh...i will definitely double the recipe next time as well..we ate the whole pot between the two of us! :>
This is going to sound really stupid, but...
Would this be good with another kind of nut? I'm trying to avoid peanuts as much as possible, but... peanut ginger soup. <3
This recipe is written almost verbatim from "How it All Vegan." Not cool :-\
A-ha! I've figured it out! I've made this recipe a couple times (with a few mods) and always liked it, but today I had a flash of brilliance. Chickpeas!! I know a lot of other people have added tofu for protein, but that didn't quite call to me... So I added some cooked chickpeas near the end there. Delicious! Once again, I upped the amount of garlic and ginger, and probably the PB as well (I can't be bothered to measure PB, since more of it sticks to the measuring spoon than goes in the pot). I love this soup, even in the summer!
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