Ginger Peanut Soup
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)
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.
SO HOW'D IT GO?
This sure is tasty! I put in two cups each of broccoli and cauliflower, a large carrot, added an extra cup of water and a bit more salt. I put a lot more peanut butter (smooth), as well as more ginger. Next time I'll also increase the amount of cayenne and use crunchy pb. I have to say I was skeptical of the shredded coconut, when I sprinkled it into my bowl, it rounded the flavours so nicely! Delicious.
This was pretty good! I didn't use crunchy peanut butter... but will definitely use it next time! Great soup!
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.
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
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!
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.
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!
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.
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.
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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