Potato Peanut And Spinach Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a delicious, smooth soup that is great hot or cold. It's creamy and filling This recipe is similar to one found in 1,000 Vegan Recipes by Robin Robertson. Ingredients:
1 tablespoon olive oil |
1 medium onion |
1 rib celery |
4 cups vegetable broth ( i use 2 of knorr vegetable bouillon cubes) |
2-3 small to medium sweet potatoes, peeled and cubed |
1 medium white potato, peeled and cubed. |
3/4 cup all natural old fashioned creamy peanut butter, (like smuckers) |
sea salt |
ground cayenne pepper |
ground nutmeg |
1 cup soy milk. |
Directions:
1. In a large soup pot, heat the oil over medium heat. Add onion and celery, cover, and cook until softened about 3-5 minutes.
2. Add broth and the sweet and white potato pieces, bring to a boil.
3. Once boiling, reduce heat to low and simmer, uncovered until the vegetables are done (about 30 minutes).
4. Puree the soup in the pot with an immersion blender, or in a blender, or food processor, in batches if necessary.
5. Return to the pot.
6. In a small bowl blend peanut butter with approx 1-2 ladles of soup. Return mixture to pot and stir.
7. Stir and season with cayenne, sea salt, and nutmeg. Be careful the cayenne will make this recipe spicy so tread lightly.
8. Stir in soymilk, if soup is too thick add a little more.
9. To add color to this dish and a little more texture, you can use frozen spinach, thawed and drained. 1-2 cups in the blender will chop it fine. You don't want to puree it completely. Add to the soup.
10. I like it with the spinach my son does not.
11. Enjoy!
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