Peanut Butter Vegetable Soup

Waaait, what did she say?  Did she say peanut butter soup?

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!

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Simple Summery Side Salad

So, as we all know, it’s March.  But, apparently, California’s weather gods haven’t gotten the memo.  It’s been sunny and warm every day, recently, so I’ve been finding myself craving summery things.  Things like popsicles, swimming, doing nothing and yummy light salads.  This salad is a double whammy, because it’s a variation on one that my childhood best friend’s mom used to cook for us all the time.  It’s really simple and really yummy.

Ingredients:

1 red onion, thinly sliced

1 cucumber, thinly sliced (we’re talking as thin as you can get.)

8 oz. feta cheese, crumbled

1/3 cup balsamic vinegar

2 tbsp EVOO

Salt and pepper to taste

Basically, you combine all the ingredients aaaaand that’s it.  I like to make this salad a day ahead of time, or at least a couple hours, because the onion soaks in the balsamic and it softens and sweetens it.  It is a really nice, crispy addition to a summertime meal, like a barbecue or…I mean does anyone eat anything but barbecue in the summer?  Maybe a sandwich.  Also you can eat this during the other seasons.  It makes 4 servings and each serving is 5 Weight Watchers points.  Enjoy!