I made this soup last week and it immediately became on of my favorites. I was sort of scrambling for a new soup recipe and decided on this one. At first I was put off by the peanut butter, but since I was attracted by the spicy part I thought I would give it a try. It is from The Complete Book of 400 Soups. It’s a great soup cookbook that I ‘borrowed’ from my mom last winter. I guess I should probably get my own copy at some point since I use it all the time and I’m sure she would be happy to get hers back. A side note- when I link to amazon, it’s not necessarily an endorsement for amazon, though I do purchase quite a bit of stuff from amazon and their related “marketplaces. It’s just usually the easiest way to show exactly what book I am referring to. If the book or author has a website (and I can find it) I will always refer you there.
So here’s the recipe for this week’s soup. I apologize for the annoying spacing- I can’t figure out how to make a list that is single spaced and I don’t have the time to sit and figure it out right now.
2T olive oil
1 large onion
2 cloves of garlic, crushed- although I always chop
1 tsp of mild chilli powder-I don’t know what mild chilli powder is or why anyone would buy it- just use what you’ve got
2 red peppers, seeded and chopped
2 carrots finely chopped
3 potatoes, chopped
3 celery sticks, chopped ( I don’t like celery so I never have it so left it out)
4 cups veggie broth
6 T peanut butter- crunchy
salt and pepper
1 cup corn (frozen or canned will work)
chopped peanuts for garnish
Heat oil in a pan and cook onion and garlic about 3 mins, add chilli powder
Add red pepper, carrots, potatoes and celery, stir well and cook about 5 minutes
Add broth , then peanut butter and corn, still until completely combined
Season well, bring to boil, cover and simmer for about 20 minutes.
Serve garnished with chopped peanuts.
Happy Soup Day