PUREED PEANUT BUTTER AND VEGETABLE SOUP

By pbaumgartner

(Jeanine's recipe)

Ingredients

• 1 large onion, diced (1 c.)
• 1 large clove garlic, minced (1 tsp.)
• 1 Tbs. vegetable oil (peanut, if available)
• 1 stalk celery, diced
• 2 carrots, diced
• 2 cups peeled and diced potatoes
• 2 leeks (white part only), washed well and diced (optional)
• 4 cups chicken or vegetable broth
• 1/4 tsp. cayenne
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. salt, if desired, to taste
• 1/2 c. smooth peanut butter

Details

Servings 6
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

In a large saucepan, sauté the onion and garlic in the oil, stirring, until the onions are transparent.
Add the celery, carrots, potatoes, leeks, and broth. Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup until the vegetables are tender, about 15 minutes.
Stir in the cayenne, black pepper, salt, and peanut butter. Transfer the soup to a blender and puree it. Serve the soup hot.