Best 3 Peanut Butter Vegetable Soup Recipes

Indulge in a symphony of flavors with this delectable Peanut Butter Vegetable Soup, a culinary masterpiece that seamlessly blends the richness of peanut butter with the vibrant colors and textures of fresh vegetables. Savor the creamy and nutty embrace of peanut butter as it harmonizes with the vibrant crunch of carrots, the earthy sweetness of sweet potatoes, the tender embrace of broccoli, and the aromatic allure of ginger. This tantalizing soup offers a delightful balance of flavors, textures, and nutrients, making it an irresistible choice for both vegetarians and meat-lovers alike. Embark on a culinary journey as we explore the depths of flavors and unveil the secrets behind this extraordinary soup.

Let's cook with our recipes!

PEANUT-BUTTER VEGETABLE SOUP

Peanut-Butter Vegetable Soup image

Make and share this Peanut-Butter Vegetable Soup recipe from Food.com.

Provided by Aarti D.

Categories Chowders

Time 45m

Yield 4 bowls of soup, 4 serving(s)

Number Of Ingredients 13

Ingredients

3 celery ribs, sliced
2 medium carrots, chopped
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons butter
3 cups water
1 medium potato, diced
1 medium zucchini, sliced
4 teaspoons chicken bouillon granules
1/2 teaspoon pepper
1 (16 ounce) can tomatoes, cut up
2 tablespoons parsley flakes
1/2 cup peanut butter

Steps:

In a large saucepan, cook celery, carrots, onion, and garlic in hot butter, covered, about 5 minutes or until onion is tender.
Stir in water, potato, zucchini, chicken bouillon granules, and pepper. Bring to a boil; reduce heat.
Cover and simmer for 10 minutes. Stir in undrained tomatoes and the parsley flakes.
In a small bowl, gradually stir about 1 cup broth into peanut butter until smooth.
Return mixture to saucepan. Cook and stir until heated through.
Serve by ladling soup into individual bowls.

Nutrition Facts : Calories 353.6, Fat 22.9, SaturatedFat 7.2, Cholesterol 15.5, Sodium 627.6, Carbohydrate 30.9, Fiber 7.2, Sugar 11.2, Protein 12.3

CHICKEN AND VEGETABLE SOUP WITH PEANUT BUTTER

Chicken and Vegetable Soup with Peanut Butter image

This soup is perfect for cold weather. Its thick consistency makes it a good main course. My kids love it, maybe yours will, too.

Provided by Jasminka Vujic

Categories Other Soups

Time 55m

Number Of Ingredients 12

Ingredients

3 Tbsp coconut oil
1 purple onion, small, or half a large one, diced
5 clove garlic, crushed
2 c cubed cooked chicken leftover meat (from roast, etc.)
2 c mixed vegetables, frozen (carrots, corn, peas, green beans... even okra is fine)
2 c squash or pumpkin, cooked and cubed, or shredded if using spaghetti squash
2 c broccoli, fresh or frozen
16 oz tomato sauce
8 c water or chicken broth
1 1/3 peanut butter
1 1/2 Tbsp salt, more or less can be added, according to your preferences
1 tsp each, spices: pepper, oregano, ginger, thyme, rosemary, if you like hot, add some chili or jalapeno peppers to taste

Steps:

1. Put the first four ingredients in a large pot. Cook on high for 2-3 minutes, mixing with a wooden spoon. Cover, reduce heat to minimum and simmer for 10 minutes.
2. Uncover the pot, increase heat to high, add frozen vegetables, cook another 3 minutes, constantly mixing with the wooden spoon. Reduce heat to minimum, cover and simmer for 5 minutes
3. Add squash or pumpkin, increase heat to high, mix together with the other ingredients, and still mixing, add broccoli, still mix for another 2 minutes, cover and cook on low for 5 minutes.
4. Uncover the pot, add tomato sauce, mix together with other ingredients, add water or broth, let it boil uncovered.
5. After the soup has boiled, reduce heat to low, add peanut butter and mix well so it is well combined into the liquid. Increase heat, let boil again. Then reduce heat to low, add all the spices, cover, and let simmer for 5 minutes.
6. Serve hot, with rice, or a piece of bread.

PUREED PEANUT BUTTER AND VEGETABLE SOUP

Pureed Peanut Butter and Vegetable Soup image

Provided by Food Network

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 cup onion, diced
1 teaspoon garlic, minced
1 tablespoon vegetable oil
1 stalk celery, diced
4 carrots, diced
2 cups potatoes, peeled and diced
2 leeks, white part only, washed well and diced
4 cups vegetable broth
1/4 teaspoon cayenne
1/4 teaspoons ground black pepper
1/4 teaspoon salt, or to taste
1/2 cup smooth peanut butter, organic, no sugar preferably
1/2 cup tahini
Parsley, for garnish, minced
Scallions, for garnish, chopped

Steps:

In a large saucepan, saute the onion and garlic in the oil, stirring until 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, peanut butter and tahini. Transfer the soup to a blender and puree it. Garnish and serve.

Tips:

Use a variety of vegetables: This will give your soup a more complex flavor and texture. Some good choices include carrots, celery, onions, potatoes, and tomatoes.
Don't be afraid to experiment with different spices: A little bit of cumin, curry powder, or paprika can add a lot of flavor to your soup.
Use a good quality peanut butter: This will make a big difference in the flavor of your soup. Look for a peanut butter that is made with 100% peanuts and no added sugar or salt.
Simmer the soup for at least 30 minutes: This will help to develop the flavors and make the vegetables tender.
Serve the soup with a variety of toppings: Some good choices include chopped peanuts, shredded cheese, sour cream, or salsa.

Conclusion:

Peanut butter vegetable soup is a delicious, healthy, and easy-to-make meal. It's a great way to use up leftover vegetables and it's also a good source of protein and fiber. So next time you're looking for a quick and easy meal, give this peanut butter vegetable soup a try.