April 01, 2011

Old Fashioned Peanut Soup

In the Flat Belly Diet Cookbook Old-Fashioned Peanut Soup was the first recipe in the "Soups & Sandwiches" section. I've never heard of peanut soup... possibly why they call it old fashioned. Before my time. Haha! The book states it's a Southern classic. I've never seen it on any menu here in Texas but then again I don't eat out as much as I once did and am not traveling for work like Mr. Sideline Chef anymore.

The Old-Fashioned Peanut Soup is vegetarian and would perfect for a "Meatless Monday" meal. It is especially satisfying when paired with baked sweet potato fries and boiled greens. The peanut butter melts into the broth and melds with the broth and pureed veggies to create a bisquelike texture without any cream.

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
And Action:

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
Calories: 300
Protein: 9 g
Carbohydrates: 18 g
Fat: 22 g
Saturated Fat: 22 g
Cholesterol: 0 mg
Sodium: 156 mg
Fiber: 5 g

6 comments:

Adora's Box said...

This is so interesting. We have a lot of peanut recipes in Southeast Asia but they usally are in sauces. The only peanut soup I know is sweet. Such a good idea. Does it make your belly flat?

Food Frenzy said...

I have never heard of peanut soup before either, but I do love peanut sauce. Therefore, I wonder how this would compare.

Pretend Chef said...

Adora's Box - All of the recipes from the cookbook claim to be "flat belly" recipes. I don't believe in spot reduction although my mom and I both have seen loses in weight and inches.

Food Frenzy - Not like peanut sauce at all. This is a brothy soup. More savory than sweet.

Lizzy said...

Wow, what an interesting recipe. I haven't seen it on a menu either...but how fun for you to try!

Pretend Chef said...

Lizzy - I stuffed myself on it and now the thought of it at the moment is turning my stomach. Same thing happens when I eat mashed potatoes.

sheila @ Elements said...

What a wonderful recipe to stumble upon! I grew up with a lot of old fashioned southern country cookin' but I've never heard of peanut soup before. I'll have to ask my Dad if he's ever had it.

I'd love to taste it. I love peanut butter and peanuts so I'm sure I'd love this! :)

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