Best Peanut And Vegetable Soup Recipes

Chicken and Vegetable Soup with Peanut Butter image

Provided by Jasminka Vujic

Time 55m

Number Of Ingredients 12

3 Tbsp coconut oil
1 purple onion, small, or half a large one, diced
5 clove garlic, crushed
2 c cubed cooked chicken leftover meat (from roast, etc.)
2 c mixed vegetables, frozen (carrots, corn, peas, green beans... even okra is fine)
2 c squash or pumpkin, cooked and cubed, or shredded if using spaghetti squash
2 c broccoli, fresh or frozen
16 oz tomato sauce
8 c water or chicken broth
1 1/3 peanut butter
1 1/2 Tbsp salt, more or less can be added, according to your preferences
1 tsp each, spices: pepper, oregano, ginger, thyme, rosemary, if you like hot, add some chili or jalapeno peppers to taste

Steps:

1. Put the first four ingredients in a large pot. Cook on high for 2-3 minutes, mixing with a wooden spoon. Cover, reduce heat to minimum and simmer for 10 minutes.
2. Uncover the pot, increase heat to high, add frozen vegetables, cook another 3 minutes, constantly mixing with the wooden spoon. Reduce heat to minimum, cover and simmer for 5 minutes
3. Add squash or pumpkin, increase heat to high, mix together with the other ingredients, and still mixing, add broccoli, still mix for another 2 minutes, cover and cook on low for 5 minutes.
4. Uncover the pot, add tomato sauce, mix together with other ingredients, add water or broth, let it boil uncovered.
5. After the soup has boiled, reduce heat to low, add peanut butter and mix well so it is well combined into the liquid. Increase heat, let boil again. Then reduce heat to low, add all the spices, cover, and let simmer for 5 minutes.
6. Serve hot, with rice, or a piece of bread.

Pureed Peanut Butter and Vegetable Soup image

Provided by Food Network

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup onion, diced
1 teaspoon garlic, minced
1 tablespoon vegetable oil
1 stalk celery, diced
4 carrots, diced
2 cups potatoes, peeled and diced
2 leeks, white part only, washed well and diced
4 cups vegetable broth
1/4 teaspoon cayenne
1/4 teaspoons ground black pepper
1/4 teaspoon salt, or to taste
1/2 cup smooth peanut butter, organic, no sugar preferably
1/2 cup tahini
Parsley, for garnish, minced
Scallions, for garnish, chopped

Steps:

In a large saucepan, saute the onion and garlic in the oil, stirring until onions are transparent. Add the celery, carrots, potatoes, leeks and broth. Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup until the vegetables are tender, about 15 minutes. Stir in the cayenne, black pepper, salt, peanut butter and tahini. Transfer the soup to a blender and puree it. Garnish and serve.

Peanut Butter and Vegetable Soup image

Provided by Anne Sainz

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 large onion, diced
1 large garlic clove, sliced
1 stalk celery, sliced
1 cup mushroom, sliced (3-4 mushrooms, sliced)
2 carrots, diced
1 (15 ounce) can reduced-sodium navy beans, drained and rinsed (or other low-sodium white beans)
2 (15 ounce) cans low sodium vegetable broth (or other low-sodium broth)
1/4 teaspoon fresh ground black pepper
1/2 cup natural-style peanut butter

Steps:

Combine all ingredients in a large pot (3 qt or more).
Bring soup to a boil, stirring several times so bottom doesn't burn.
Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

Nutrition Facts : Calories 224.3, Fat 16.4, SaturatedFat 3.4, Sodium 37.1, Carbohydrate 14, Fiber 3.8, Sugar 6.5, Protein 9.5

Peanut and Vegetable Soup image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 18

2 cups white onions, diced small
1/4 cup fresh garlic, peeled and chopped
1/4 cup fresh ginger, peeled and chopped
2 tablespoons peanut or vegetable oil
3 teaspoons cumin seeds
2 teaspoons coriander seeds
3 small red hot chiles (bird), chopped
2 cups peeled, seeded and chopped plum tomatoes
1 teaspoon whole white peppercorns
1 teaspoon ground turmeric
1 1/2 cups dry sherry
2 quarts vegetable broth
1 1/2 cups coconut milk (about 1 (12-ounce) can)
1 cup smooth natural peanut butter
2 cups peeled and medium diced turnips
2 cups peeled and medium diced carrots
2 cups peeled and medium diced sweet potatoes (yellow if possible)
Salt

Steps:

In large pot, over low to medium heat, cook onions, garlic and ginger in 2 tablespoons of oil for about 10 minutes until onions are translucent.
Meanwhile toast cumin and coriander seeds in saute pan over medium heat for about 3 minutes. Let cool. Add chiles and tomatoes to pot. In spice grinder, grind cumin and coriander seeds with white peppercorns. Add to pot along with turmeric. Stir for about 2 minutes then add sherry and cook until most of the wine has evaporated. Add vegetable broth and coconut milk. If possible, blend with stick immersion blender or allow to cool slightly and blend in standard blender in small batches. Strain through sieve with medium holes, not mesh. Return to pot and whisk in peanut butter. Add vegetables and cook until vegetables are soft to bite, but not mushy. Taste, and salt, as necessary.