All the kiddos are heading back to school soon. Which means lots of lunches, coffees and dinner with these amazing students; telling me of summer adventures, schedules of the upcoming school year, joy, heartbreak, talking for hours and hours. It blesses me and feeds my heart.
This recipe is from The Complete Book of 400 Soups.
Substitution made, noted below.
Spicy Peanut Soup
2 tblsp oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 tsp chili powder
2 red bell peppers, seeded and finely chopped
8oz carrots, finely chopped
8oz potatoes, finely chopped
3 celery sticks, sliced
3 3/4 c vegetable stock
6 tblsp crunchy peanut butter – I used smooth
2/3 c corn
salt & black pepper
peanuts for garnish
Heat the oil in a large pan and cook the onion and garlic for about 3 minutes. Add the chili powder and cook for an additional minute
Add the red peppers, carrots, potatoes and celery. Stir well, then cook for another 4 minutes, stirring occasionally.
Add the vegetable stock, followed by the peanut butter and corn. Stir until thoroughly combined.
Season well. Bring to a boil, cover and simmer for about 20 minutes until all the vegetables are tender. Serve garnished with chopped peanuts.
This soup has a great flavor, but not so spicy. I need to remember this cook book tends to under-spice the recipes. Next time I’ll add in some cumin, ginger and maybe some Chinese 5 spice powder. I served the soup over white rice with some shredded chicken thrown in.