Ingredients:


1 cup diced onion

1 large clove garlic, smashed

1 tablespoon peanut or canola oil

2 stalks celery

2 large carrots, diced

2 cups diced red potatoes

2 leeks, white parts only

4 cups vegetable broth

1/4 teaspoon cayenne

1/4 teaspoon black pepper

1/4 teaspoon salt, more to taste

1/2 cup smooth peanut butter


Finally, soup weather is upon us! Warm, deeply soothing, sweet and wee bit spicy, Peanut Butter Soup is the perfect ending to a dark November day.  Served with a spinach salad and a warmed baguette, this soup is rich and nourishing. Enjoy!  

Steps:


  1. In a medium to large pot, saute the onion and garlic in the oil until the onions are transparent.
  2. Add the celery, carrots, potatoes, leeks and broth.  Bring the soup to a boil, reduce the heat, cover the pan and simmer until the vegetables are tender, about 15 minutes.
  3. Stir in the cayenne, pepper, salt and peanut butter.  Transfer soup to a blender or blend with an immersion blender until smooth.  Serve hot.

Quietly Vegan

Peanut Butter Soup