For my first taste of Old-Fashioned Peanut Soup it was delicious and interesting. I think for my personal tastes the next time I make it I would probably cut the peanut butter in half. If you are a big fan of peanut butter you will most definitely love this soup and it's healthy for you! If you don't like veggies so much this is a soup for you as well since the veggies are pureed and the peanut butter is the star flavor player. Sneaky way to get your veggies!
Makes 4 Servings (Serving size = 1 1/4 cup)
Stars of the Show:
- 1 tbsp canola oil
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 carrots, chopped
- 1 garlic clove, minced
- 3 cups reduced-sodium vegetable broth, divided
- 1/2 cup creamy natural unsalted peanut butter
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp chopped unsalted peanuts
Heat the oil in a large pot over medium-high heat. Add the onion, celery, and carrots. Cook, stirring occasionally for 5 minutes or until the onion softens.
Add the garlic and 2 cups of the vegetable broth. Reduce the heat to low, cover, and simmer for 30 minutes or until the veggies are very tender.
Transfer the soup to a food processor and process until smooth.
Return the soup to the pot and stir in the peanut butter, lemon juice, and remaining 1 cup of broth. Cook for 5 minutes or until the peanut butter melts and the flavors blend.
Ladle into bowls and sprinkle with the chopped nuts.
Nutritional Information Per Serving:
MUFA: Peanut Butter
Protein: 9 g
Carbohydrates: 18 g
Fat: 22 g
Saturated Fat: 22 g
Cholesterol: 0 mg
Sodium: 156 mg
Fiber: 5 g