This creamy peanut butter soup will hit the spot any time. Playing off the idea of an African peanut soup, this recipe is easy to make and sure to be a hit. A great soup for kids, it is packed with hidden veggies.
- 2 celery stalks, finely chopped
- 1 carrot, diced
- ½ tablespoon onion powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ tablespoon Mombasa spice (African blend), optional
- 3 cups crushed tomatoes
- 2 tablespoons honey
- ¼ cup fresh chopped cilantro
- ¼ cup fresh chopped parsley
- 6 tablespoons natural creamy peanut butter
- 1 15-ounce can coconut milk
- 1 cup water
Start by sautéing celery, carrots, onion powder, pepper, salt, chili powder and Mombasa spice, if using, in a large pot. After a few minutes, add tomatoes, honey, cilantro and parsley. Once simmering, add peanut butter and mix well. Let simmer for 10 minutes and then add coconut milk and water. Continue to cook on low for another 5 to 10 minutes until desired consistency is reached. Serve hot with fresh herbs on top.
Nutrition Analysis: 370 cal, 29 g fat, 0 mg chol, 880 mg sodium, 28 g carbs, 5 g fiber, 17 g sugar, 9 g protein.
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.