Peanut Butter Vegetable Soup Food

VEGETARIAN PEANUT SOUP

Steps:

• Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
• In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
• Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.

PEANUT BUTTER VEGETABLE CHICKEN SOUP

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.

ZIMBABWEAN CHICKEN AND VEGETABLE SOUP

Steps:

• Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
• Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

AFRICAN PEANUT SOUP

Steps:

• Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
• Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

PEANUT BUTTER AND VEGETABLE SOUP

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.

PUREED PEANUT BUTTER AND VEGETABLE SOUP

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

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 SOUP

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.

PEANUT BUTTER SOUP

Steps:

• Saute onion and garlic in oil. Add celery, carrots, potatoes, and curry powder; stir. Add broth.
• Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 15 minutes. Stir in the spices and peanut butter. Puree with immersion blender, if desired. (I like to pull out about 1 cup of soup, puree the rest, then put back the reserved unpureed soup.).

WEST AFRICAN PEANUT SOUP

Steps:

• Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
• Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
• When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

CHICKEN AND VEGETABLE SOUP WITH PEANUT BUTTER

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 SOUP

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.