Yeah. Yeah she said peanut butter soup. She said it.
She is me.
Peanut butter soup.
So, I’m actually not the biggest fan of soups. I tend to think they’re not very filling and not very interesting. But, a couple of years ago, a friend of mine made vegetable stew and just as I thought she was done, she dumped a few giant spoonfuls of peanut butter into it.
AND I WAS LIKE WUUUUTTTTT?!
Peanut butter does a couple things: it adds fullness and it adds flavor. Adding peanut butter to your vegetable soup automatically thickens it and makes it richer and more fulfilling. It also adds a little salt and a little fat, which is never a bad thing when cooking.
So without further ado, here is the recipe:
1 onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp fresh ginger, minced
6 cups vegetable broth
2 tomatoes, diced
1 bunch collard greens, cut or torn into strips or small pieces
1/3 tsp cumin
dash cayenne pepper (optional)
1/3 tsp salt
1 cup peanut butter
2 tbsp lemon or lime juice
Sautee the onion and garlic in olive oil for about 5 minutes, or until onions start to turn clear and soft. Add the ginger and heat for about one more minute.
Add broth, tomatoes, collards, cumin, cayenne and salt and allow to cook for about 15 minutes.
Carefully add the peanut putter, and stir well to combine. Allow to cook until the peanut butter is melted and incorporated. Leave the soup on medium heat with the cover on for another ten minutes or so until all that peanut butter gets melty and delicious.
Drizzle with lime or lemon juice just before serving.
You’re done! Hearty, delicious soup. 10 Weigh Watchers points per serving with 6 servings in this recipe. Buen provecho!