Ingredients
- 1 cup onion, diced
- 1 teaspoon garlic, minced
- 1 tablespoon vegetable oil
- 1 stalk celery, diced
- 4 carrots, diced
- 2 cups potatoes, peeled and diced
- 2 leeks, white part only, washed well and diced
- 4 cups vegetable broth
- 1/4 teaspoon cayenne
- 1/4 teaspoons ground black pepper
- 1/4 teaspoon salt, or to taste
- 1/2 cup smooth peanut butter, organic, no sugar preferably
- 1/2 cup tahini
- Parsley, for garnish, minced
- Scallions, for garnish, chopped
Directions
In a large saucepan, saute the onion and garlic in the oil, stirring until onions are transparent. Add the celery, carrots, potatoes, leeks and broth. Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup until the vegetables are tender, about 15 minutes. Stir in the cayenne, black pepper, salt, peanut butter and tahini. Transfer the soup to a blender and puree it. Garnish and serve.
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By m_melnychuk_115...
Blairmore, AB
on December 31, 2008
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I've never heard of peanut butter soup but thought it sounded worth a try. I made a half batch as I was not sure what it would be like. I was pleasantly surprised and my hubby really liked it. Next time I'll make a full batch.
By handmgambale@co...
Indian Head, MD
on October 26, 2008
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My mother used to make peanut butter soup for me when I was a child. This recipe tastes just like it but it wasn't as rich. Very creamy but could use a bit more peanut butter and a dash of hot sauce. The kids loved it and it's a good way to hide the vegetables. Very healthy!
By erin_3955885
Hattiesburg, MS
on January 31, 2007
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Good, but a little too thick -- needs more stock added at the end. Also, it seemed a tad bland still, so I added more cayenne and parsley flakes. Could also probably use more peanut butter than tahini. Otherwise, beautiful taste!
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