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 give this recipe 4 stars. I changed it a bit, but I have to say I think it is missing a little something, but I can't put my finger on it! :-P I started out only making the original recipe, until I realized I had too many veggies. I used 1-1/2 bags (I think 12 oz.) of broccoli and cauliflower mix, added green onions, a handful of chopped baby carrots, a large onion, and a block of tofu that had been frozen, thawed, and pressed. I then realized this was way too much, so I doubled the liquid, peanut butter, and spices. I used only 1 28 oz. can of tomatoes -- any more would have been WAY too much! I used 10 cloves of garlic. I also used quite a bit more peanut butter -- maybe even too much peanut butter, although I didn't think that was possible. ;D I served it with the Luscious Coconut Bread on this site (YUM!) and they complemented each other very well. I added about 1/4 cup toasted coconut to the soup and topped it with more for garnish. It was quite good (and made TONS once you double it), but it needs a little extra something. If someone figures out what it is, let me know!
Yell, you could add more peanut butter. (o:
This soup is outrageously good. It's creamy and spicy and tomato-y and it really warms you up. I threw in a bag of mixed stir-fry veggies instead of just broccoli and cauliflower and served it with jasmine rice.
This was a really good soup :) I'm sure I will be making it again.
I wish there was a way to make it more...PEANUTTY....
Hmm. I liked this, very much (as did my omni brother), but we both felt it a little rich to eat too much of. I added a couple carrots, replaced a tablespoon or two of the PB with cashew butter and threw some crushed, roasted cashews on top--served it with nice thick slices of whole wheat mutltigrain bread topped with my own pesto-mayo. I like this bread best with a hearty chili, but it worked well with this soup too!
this was yummmmmy ! I changed the cauliflower to carrots and added a block tofu :) ( for protien since me and the boy are fitness freaks )
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