Peanut butter soup
One of my tasty recipes.
About this recipe
Peanut butter soup sounds like the sort of thing that only a cheap uni student would eat. This may be so, but it's actually quite tasty. This recipe is a slight modification of the one found in Beverly LeBlanc's The Student Vegetarian Cookbook, and makes two servings.
Ingredients
- 3 celery sticks
- 1 small onion
- 1 tablespoon sunflower or rapeseed oil
- 2 teaspoons plain white or wholemeal flour
- 450 mL vegetable stock
- 125 g crunchy peanut butter
- Pinch of cayenne pepper
Method
- Finely chop the celery sticks. Peel and chop the onion.
- Heat the oil in a saucepan over a medium-high heat. Add the celery and onion and stir for 3-5 minutes until the onion is soft, but not brown.
- Stir in the flour and reduce the heat to low. Stir the flour for a minute or two to remove the raw flavour.
- Add the stock and peanut butter, and stir together. Increase the heat to high and bring the soup to the boil. Reduce the heat, partially cover the pan and leave to simmer for 10 minutes.
- Season to taste with cayenne, salt, and pepper.