Do you love peanut soup? Then make it yourself, for example with this recipe full of vegetables. Tasty, healthy and nutritious!
Ingredients
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1 onion
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2 cloves of garlic
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1 red pepper (or 2 if you like it spicy)
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3 cm ginger root
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2 tablespoons olive oil
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3 stalks celery
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3 carrots
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2 sweet potatoes
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1.5 liters of (vegetable) stock
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400 grams of Chinese cabbage
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200 grams bean sprouts
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fresh coriander
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150 grams of peanut butter (100% peanut)
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1-2 tablespoons soy sauce
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1 tablespoon lemon juice
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2 handfuls of peanuts
Preparation
- Clean and finely chop the onion, garlic and pepper. Grate the ginger root.
- Heat the oil in a stockpot and heat the onion, garlic, pepper and ginger over a low heat for about 1 minute.
- Meanwhile, clean the celery and carrots. Cut them into pieces and fry them for a while. Peel the potatoes and cut them into pieces.
- Add the potatoes and stock to the vegetables and bring to the boil. Let this cook for about 20 minutes. Meanwhile, cut the cabbage into thin strips. Rinse the bean sprouts briefly with boiling water and let it drain. Finely chop the coriander.
- Puree most of the soup in a blender or using an immersion blender (there may still be some chunks in it, but you can also puree it completely smooth).
- Return everything to the heat and stir in the peanut butter. Let the peanut butter dissolve completely. The soup is now binding. Season the soup with soy sauce, lemon juice and pepper.
- Stir in the Chinese cabbage and heat the soup for a further 5 minutes.
- Divide the bean sprouts among soup bowls and spoon the soup on top. Garnish with the coriander, peanuts and some ground pepper.
Tip: you can also use white cabbage or Savoy cabbage instead of Chinese cabbage.
This is a recipe from www.puurGezond.nl
Number of persons
4-6 people
Duration
35 minutes
