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Ginger Peanut Soup

What you need: 

2 tablespoons olive oil
1 medium onion, chopped
1 1/2 cups broccoli, chopped
1 1/2 cup cauliflower, chopped
1 tablespoon ginger, grated
3 cloves garlic, minced or crushed
1/4 teaspoon cayenne pepper
1/2 teaspoon salt and pepper
3 cups vegetable stock or water
1 (28 ounce) can diced tomatoes
5 tablespoons peanut butter (natural and crunchy is best)

What you do: 

1. In large pot, sauté onions in oil until soft.
2. Add other veggies, ginger, garlic, cayenne pepper, salt, and pepper; cook until veggies are just tender.
3. Add stock or water, canned tomatoes, and peanut butter. Reduce heat and simmer for 20 minutes.
Source of recipe: I recently made this recipe and it is absolutely delicious but very quick and easy to make! A variation is adding some unsweetened shredded coconut which goes well with the peanut and ginger flavors.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

This was pretty good! I didn't use crunchy peanut butter... but will definitely use it next time! Great soup!

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this recipe is fabulous if you double the peanut butter and ginger, otherwise it's not very flavorful. i also added a dash of tabasco and replaced the cauliflower with broccoli and added carrots. we had it with a baguette, but it would have been really good with rice.

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i've had this in my recipe box for some time now - i just tried it and it is excellent. I wouldn't change a thing about it - 5 star baby! :D

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This recipe is so good. I doubled the veggies in this, used extra hot indian chili powder in place of the cayenne (and doubled it), double the peanut butter and added 1/2 cup shredded coconut. Very delicious. Thank you for the recipe!

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Anonymous

Not bad! I added some frozen/thawed/pressed extra-firm tofu and subbed chili powder for the cayenne powder. I topped with some unsweetened coconut and chopped peanuts and served with Luscious Coconut Bread. I too wish there was a way to make it more "peanut-buttery"! Maybe I'll add some more next time...I also used un-chicken broth, which was good.

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Anonymous

This was delicious!! I didn't have cauliflower, so I added carrots and red bell pepper in addition to the broccoli, which were really yummy and added nice color. I upped the peanut butter to about 6 tablespoons, added about 5 cloves of garlic (what can I say...I love garlic!), and added a bit more ginger. I also added a block of extra firm tofu, cubed, as suggested in other reviews--I definitely recommend this addition! Also, mine was a bit runnier than I wanted (I added more than 3 cups of water/broth), so I threw in a small can of coconut milk (5.5 oz), which made it really rich and creamy. Topped it with some chopped peanuts and unsweetened coconut! BF liked the "fanciness" :)

Thanks so much for this great recipe--I will be making it again and again! We got a couple days of leftovers out of it, too!

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I made this again, adding a spoonful of miso,  when I was coming down with a cold...so satisfying and it made me feel comforted and better.

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Very yummy - but I cannot leave a recipe alone; I added 1/2 a sweet potato, 2 very small potatoes, 1 carrot and about 3 handfuls of curly kale and it all turned out super nice. And I think I put too much ginger in, because it was very spicy, but I did put in some garam masala and chilli as well! My boyfriend was very sceptical but I have been badgering him for days to let me make this and he finally agreed - and he liked it.

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I'm eating this delicious soup as I'm writing this review.  The taste is great ... I stuck to the recipe except for using Asian chili sauce in place of the cayenne and a little more peanut butter than called for.  The vegetables were perfectly cooked - tender but with a little crunch.  Even my tomato and onion-hating husband liked the flavor.  I served it with some multi-grain artisan bread.  Next time I'll top it with chopped peanuts and green onions ... otherwise, perfect!

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I thought this soup was very tasty but after reading all the reviews, I changed up the recipe a bit.  I omitted the broccoli and added one cubed potato and some carrots instead.  I did not cook the veggies until tender and then add the liquid as the recipe said.  I cooked the veggies until very slightly tender.  Simmer in the broth for 20 minutes got them to the right tenderness for me and they were not soggy.  Oh, I also threw in some extra firm tofu.

I added a bit more garlic, PB and cayenne.  Delicious, very filling on a cold night! 

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