Soup- Vegan, Vegetable and Peanut Butter
Gracehill Bed and Breakfast
My sister Lisa Janke of Chicago made this at Christmas for a light main course. As strange as it sounds putting peanut butter in a soup; it was delicious. Lisa’s Notes: 1. These are veggies I like and that I think hold up well in this soup. I’ve also used green beans and pea pods; try any veggies that you like and omit the ones you don’t! 2. I really like the little “zing” from red pepper flakes. If some of you don’t like any heat, you can make the soup without the flakes, and then serve the soup with some bottled hot sauce on the side for people who do like a little heat. They can add as much as they want. 3. No small pasta? Do without or break up spaghetti into 1 to 2-inch pieces. 4. I like Traci’s idea of coconut milk and may give that a try to replace some of the vegetable broth.
- 2 Tbsp vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced or put through a garlic press
- 1 inch (more or less) of fresh grated or minced ginger root
- ¼ tsp (more or less to taste) dried red pepper flakes (optional)
- 1 14-oz can diced tomatoes
- 8 cups low sodium vegetable broth
- 1 large-ish sweet potato, peeled and chopped in ¾ inch dice
- 3 or 4 carrots, peeled and sliced
- Up to half a head of cabbage, cored and shredded
- 1 cup or more cauliflower florets
- 1 small-medium red or yellow bell pepper, cored and chopped in ¾ inch dice
- ½ to 1-cup small pasta
- 2 cups firm tofu, optional, cut into ½ inch cubes
- 3-4 cups fresh spinach leaves (any tough stems removed) rough chopped
- 2 to 4 Tbsp chopped cilantro or parsley
- ¼ to ½ cup creamy peanut butter
- Salt and pepper to taste
- In a large soup pot, heat oil over medium heat.
- Add onion and sauté until softened, about 3 minutes.
- Add garlic, ginger and red pepper flakes; stir until fragrant, about 1 minute.
- Add tomatoes and broth; increase heat and bring to a boil.
- Add sweet potato, carrots, cabbage, cauliflower and bell pepper; bring back to a boil, then lower heat and simmer, covered for about 5 minutes.
- Add pasta and return to a simmer for about 10 more minutes.
- Veggies should be tender.
- Add the tofu, spinach, cilantro/parsley and peanut butter, stirring to “melt” and distribute the peanut butter.
- Simmer gently until the tofu is heated and the spinach is wilted.
- Season with salt and pepper to taste. Serve.