Soup of the Week- Spicy Peanut

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


One response to “Soup of the Week- Spicy Peanut

  1. Sounds yummy! Thanks for sharing.

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