Peanut Butter Vegetable Soup Food

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PUREED PEANUT BUTTER AND VEGETABLE SOUP



Pureed Peanut Butter and Vegetable Soup image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

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

Steps:

  • 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.

PEANUT AND VEGETABLE SOUP



Peanut and Vegetable Soup image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 18

2 cups white onions, diced small
1/4 cup fresh garlic, peeled and chopped
1/4 cup fresh ginger, peeled and chopped
2 tablespoons peanut or vegetable oil
3 teaspoons cumin seeds
2 teaspoons coriander seeds
3 small red hot chiles (bird), chopped
2 cups peeled, seeded and chopped plum tomatoes
1 teaspoon whole white peppercorns
1 teaspoon ground turmeric
1 1/2 cups dry sherry
2 quarts vegetable broth
1 1/2 cups coconut milk (about 1 (12-ounce) can)
1 cup smooth natural peanut butter
2 cups peeled and medium diced turnips
2 cups peeled and medium diced carrots
2 cups peeled and medium diced sweet potatoes (yellow if possible)
Salt

Steps:

  • In large pot, over low to medium heat, cook onions, garlic and ginger in 2 tablespoons of oil for about 10 minutes until onions are translucent.
  • Meanwhile toast cumin and coriander seeds in saute pan over medium heat for about 3 minutes. Let cool. Add chiles and tomatoes to pot. In spice grinder, grind cumin and coriander seeds with white peppercorns. Add to pot along with turmeric. Stir for about 2 minutes then add sherry and cook until most of the wine has evaporated. Add vegetable broth and coconut milk. If possible, blend with stick immersion blender or allow to cool slightly and blend in standard blender in small batches. Strain through sieve with medium holes, not mesh. Return to pot and whisk in peanut butter. Add vegetables and cook until vegetables are soft to bite, but not mushy. Taste, and salt, as necessary.

PEANUT BUTTER VEGETABLE CHICKEN SOUP



Peanut Butter Vegetable Chicken Soup image

The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted.

Provided by annie nordmark

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 15

8 cups chicken broth
2 cups diced, cooked chicken meat
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 cup canned whole tomatoes, chopped
½ cup chopped celery
½ cup chopped onion
½ cup chopped green bell pepper
2 cloves garlic, minced
½ cup peanut butter
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste

Steps:

  • In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
  • Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
  • Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 13.4 g, Cholesterol 26.3 mg, Fat 11.1 g, Fiber 3 g, Protein 20 g, SaturatedFat 2.5 g, Sodium 934.7 mg, Sugar 5.1 g

PEANUT BUTTER SOUP



Peanut Butter Soup image

A very creamy and delicious soup, wholesome too. Great to have on a cold day. I am told this recepie comes from Africa. Sandra Phinney made this amazing soup for a winter lunch and got it off the internet and modified it out of her own imagination. You can use smooth or crunchy peanut butter.

Provided by reya doucette

Categories     Low Cholesterol

Time 1h

Yield 14 serving(s)

Number Of Ingredients 11

1 medium onion, diced
3 garlic cloves, chopped
4 cups chicken stock or 4 cups stock, made with cubes
1 jalapeno pepper, chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 cup peanut butter
1 cup milk
1 1/2 tablespoons flour
2 tablespoons butter
4 cups water

Steps:

  • Boil onion, garlic, jalapeno, cayenne and paprika in one cup water for 20 minutes till onions are well soft.
  • Blend the above till smooth. Place back in pan with stock. Add 1 cup of peanut butter and stir till dissolved.
  • Make a rue with the butter and flour, add the cold milk and stir to smooth liquid.
  • Add rue and milk mix to stock mix and stir constantly over medium high heat or it will stick and burn at the bottom of the pan. Bring to a boil and cook for 5 minutes.
  • Add salt if necessary.
  • Serve hot with a green salad.

Nutrition Facts : Calories 166.6, Fat 12.4, SaturatedFat 3.6, Cholesterol 8.9, Sodium 204.6, Carbohydrate 8.6, Fiber 1.3, Sugar 3.2, Protein 7.2

PEANUT BUTTER AND VEGETABLE SOUP



Peanut Butter and Vegetable Soup image

When I first saw a recipe for Peanut Butter Soup I wasn't sure how it would be but I decided to give it a try since I love peanut butter. What a pleasant surprise! This version is adapted from Jane Brody's "Good Food Book" modified to be more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

Provided by Anne Sainz

Categories     Peanut Butter

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 large onion, diced
1 large garlic clove, sliced
1 stalk celery, sliced
1 cup mushroom, sliced (3-4 mushrooms, sliced)
2 carrots, diced
1 (15 ounce) can reduced-sodium navy beans, drained and rinsed (or other low-sodium white beans)
2 (15 ounce) cans low sodium vegetable broth (or other low-sodium broth)
1/4 teaspoon fresh ground black pepper
1/2 cup natural-style peanut butter

Steps:

  • Combine all ingredients in a large pot (3 qt or more).
  • Bring soup to a boil, stirring several times so bottom doesn't burn.
  • Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
  • Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

Nutrition Facts : Calories 224.3, Fat 16.4, SaturatedFat 3.4, Sodium 37.1, Carbohydrate 14, Fiber 3.8, Sugar 6.5, Protein 9.5

CHICKEN AND VEGETABLE SOUP WITH PEANUT BUTTER



Chicken and Vegetable Soup with Peanut Butter image

This soup is perfect for cold weather. Its thick consistency makes it a good main course. My kids love it, maybe yours will, too.

Provided by Jasminka Vujic

Categories     Other Soups

Time 55m

Number Of Ingredients 12

3 Tbsp coconut oil
1 purple onion, small, or half a large one, diced
5 clove garlic, crushed
2 c cubed cooked chicken leftover meat (from roast, etc.)
2 c mixed vegetables, frozen (carrots, corn, peas, green beans... even okra is fine)
2 c squash or pumpkin, cooked and cubed, or shredded if using spaghetti squash
2 c broccoli, fresh or frozen
16 oz tomato sauce
8 c water or chicken broth
1 1/3 peanut butter
1 1/2 Tbsp salt, more or less can be added, according to your preferences
1 tsp each, spices: pepper, oregano, ginger, thyme, rosemary, if you like hot, add some chili or jalapeno peppers to taste

Steps:

  • 1. Put the first four ingredients in a large pot. Cook on high for 2-3 minutes, mixing with a wooden spoon. Cover, reduce heat to minimum and simmer for 10 minutes.
  • 2. Uncover the pot, increase heat to high, add frozen vegetables, cook another 3 minutes, constantly mixing with the wooden spoon. Reduce heat to minimum, cover and simmer for 5 minutes
  • 3. Add squash or pumpkin, increase heat to high, mix together with the other ingredients, and still mixing, add broccoli, still mix for another 2 minutes, cover and cook on low for 5 minutes.
  • 4. Uncover the pot, add tomato sauce, mix together with other ingredients, add water or broth, let it boil uncovered.
  • 5. After the soup has boiled, reduce heat to low, add peanut butter and mix well so it is well combined into the liquid. Increase heat, let boil again. Then reduce heat to low, add all the spices, cover, and let simmer for 5 minutes.
  • 6. Serve hot, with rice, or a piece of bread.

PEANUT-BUTTER VEGETABLE SOUP



Peanut-Butter Vegetable Soup image

Make and share this Peanut-Butter Vegetable Soup recipe from Food.com.

Provided by Aarti D.

Categories     Chowders

Time 45m

Yield 4 bowls of soup, 4 serving(s)

Number Of Ingredients 13

3 celery ribs, sliced
2 medium carrots, chopped
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons butter
3 cups water
1 medium potato, diced
1 medium zucchini, sliced
4 teaspoons chicken bouillon granules
1/2 teaspoon pepper
1 (16 ounce) can tomatoes, cut up
2 tablespoons parsley flakes
1/2 cup peanut butter

Steps:

  • In a large saucepan, cook celery, carrots, onion, and garlic in hot butter, covered, about 5 minutes or until onion is tender.
  • Stir in water, potato, zucchini, chicken bouillon granules, and pepper. Bring to a boil; reduce heat.
  • Cover and simmer for 10 minutes. Stir in undrained tomatoes and the parsley flakes.
  • In a small bowl, gradually stir about 1 cup broth into peanut butter until smooth.
  • Return mixture to saucepan. Cook and stir until heated through.
  • Serve by ladling soup into individual bowls.

Nutrition Facts : Calories 353.6, Fat 22.9, SaturatedFat 7.2, Cholesterol 15.5, Sodium 627.6, Carbohydrate 30.9, Fiber 7.2, Sugar 11.2, Protein 12.3

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