Thursday, April 29, 2010

peanut butter vegetable soup

I bookmarked this recipe awhile ago because it seemed to have potential to be tasty. And guess what? It was. Tasty and easy. It has very Thai-like flavours, but the only obvious ingredient that connected it with the Thai food I eat in restaurants was the peanut butter. I LOOOOVE the peanut dipping sauce that comes with shrimp chips/spring rolls/satay/etc. Anyhoo, this soup was good and simple. Erick really liked it too. I nixed the chicken and chicken broth included in the recipe (so it is vegetarian), and substituted some of the veggies for what I had on hand/preferred to use. Here's my version:

7-8 cups (approx) of vegetable broth
2 potatoes
2 carrots
1/2 an onion
1/2 red pepper
1 zucchini
1 tomato
2 stalks of celery
8 pieces of okra
1 cup or so of frozen corn kernels
2 cloves of garlic
1/3 cup (approx) of peanut butter
salt and pepper
around 1 tsp cayenne (I'd start at 1 tsp, taste, then see if you want more heat)

Chop all the veggies up into equal-ish sized pieces, around an inch cubed.
Throw the potatoes and carrots into a large-ish pot with the broth and bring to a boil, then cook on medium heat for about 10 minutes. After 10 minutes, add the rest of the veggies and cook for another 8 minutes. Turn off heat, the add the peanut butter and stir until it all melts. Add the salt, pepper, and cayenne. Garnish with parsley or coriander if you'd like. Eat!

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