Broccoli Peanut Soup

Name: Broccoli Peanut Soup
Cuisine: American
Ingredients: 1 1/2 tablespoons olive oil; 2 large onions, chopped; 2 cloves garlic, minced; 3 medium carrots, peeled and sliced; 32-ounce carton vegetable broth, or 4 cups water with 2 vegetable bouillon cubes; 2 medium apples, peeled, cored, and diced; 1 teaspoon good quality curry powder; 2/3 cup creamy peanut butter; 6 heaping cups finely chopped broccoli (mainly florets; some; tender stems are fine); Juice of 1/2 lemon; Salt and freshly ground pepper to taste; Pinch of dried hot red pepper flakes, plus more to pass around; Chopped roasted peanuts for garnish, optional

7 steps

Luscious and nutty, with a touch of sweetness, peanut butter gives this soup a rich flavor. Yield: 6 servings Recipe by Nava Atlas Recipe is from Vegan Soups and Stews for All Seasons (5th ed...

Updated at: Sat, 12 Oct 2024 19:19:42 GMT

Ingredients

0 servings

½ tablespoonsolive oil

medium, peeled and sliced

32 ouncevegetable broth

4 cups water with 2 ble bouillon cubes

2apples

medium, peeled, cored, and diced

1 teaspooncurry powder

good quality

⅔ cupcreamy peanut butter

6 heaping cupsbroccoli

finely chopped, mainly florets, some

stems

tender are fine

0.5juice of lemon

salt

to taste

freshly ground pepper

to taste

dried hot red pepper flakes

plus more to pass around

roasted peanuts

Chopped, for garnish, optional

Instructions

Step 1

Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic and carrots and continue to sauté until all are golden.

Step 2

Add the broth along with the apples and curry powder. Bring to a slow boil, then lower the heat. Simmer gently over low heat with the cover ajar for 10 to 15 minutes, or until the carrots and apple are tender. Remove from the heat.

Step 3

Transfer the solid from the soup pot to a food processor with a slotted spoon. Process until just coarsely pureed, leaving some chunkiness. Stir back into the soup pot. Or, skip the food processor and insert an immersion blender into the pot and process until coarsely pureed.

Step 4

Add the peanut butter to the soup, about half at a time, whisking it in until completely blended. Return to very low heat.

Step 5

Steam the broccoli in a saucepan with about ¼ cup water, covered, for 5 minutes, or until brightly green and tender-crisp to your liking. Stir into the soup.

Step 6

If the soup is too thick, add enough water to give it a medium-thick consistency. Stir in the lemon juice, then season with salt, pepper, and red pepper ﬂakes.

Step 7

Serve at once. Pass around more red pepper flakes and chopped peanuts for topping individual servings, if desired.