As you may have noticed in my previous posts, we eat a lot of soup through the cold late Fall and Winter months (Click here and here). Some soups served as a first course, while others, more substantial versions, are the meal itself (click here and here). This delicious soup is one of those soups that is hearty enough to stand alone. The soup has a bisque-like consistency without the cream – the peanut butter melts into the broth!
This robust and creamy vegetarian soup is very satisfying. You may think you’re cheating by eating such an indulgent dish, but fear not– it’s full of good-for-you mono-saturated fatty acids. Another reason to love this soup is that it comes together in a snap and cooks up in little time. I’ve tried this wonderful soup three years ago and it has become one of our favorites.
Adapted from the Flat Belly Diet Cookbook:
Ingredients (Serves 4)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 ribs of selery, chopped
- 2 carrots, chopped
- 1 garlic clove, minced
- 3 cups water or vegetable broth
- 1/2 cup natural unsalted peanut butter
- 2 tbsp freshly squeezed lime juice
- fresh cilantro, chopped (I used dill)
- Heat the oil in a large pot over medium-high heat. Add the onion, celery, and carrots; cook for 5 minutes.
- Add the garlic and 2 cups of water.
- Cover and simmer for 30 minutes over low heat until vegetable are very tender.
- Transfer the vegetable to a food processor or a blender and process until smooth.
- Return to the pot and stir in the peanut butter, lime juice and remaining 1 cup of water.
- Cook for another 5 minutes until the peanut butter melts.
- Garnish with chopped cilantro or any other fresh herb and serve.