Recipe courtesy of The Island Wellness Cafe, Key West
Pureed Peanut Butter and Vegetable Soup
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 357
- Total Fat
- 25
- Saturated Fat
- 4
- Carbohydrates
- 29
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 193
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
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.