Perfect for this changing season is this spicy, thick, warming vegetable soup with peanuts and chillies.
This recipe comes from a book called Vegan Cooking edited by Nicola Graimes and published by Anness Publishing Ltd. (It was published in 2000 so it may be out of print, but searching on Abe Books using the ISBN 1 84081 4144 there appear to be a few copies available)
30ml Olive Oil
1 Lg Onion, finely chopped
2 garlic cloves, crushed
1 tsp mild chilli powder or 1 fresh chilli, deseeded and chopped
2 red peppers, deseeded and chopped
225 carrots, finely chopped
225g potatoes, peeled and cubed
3 sticks celery, chopped
900ml vegetable stock
6 tbsp crunchy peanut butter
115g sweetcorn (frozen or tinned)
salt and black pepper
a handful of roughly chopped unsalted peanuts to garnish.
Fry the onion and garlic in the oil for a few minutes.
Add the chilli powder or fresh chilli and continue to cook for another minute or so.
Add the peppers, potatoes, carrots and celery and continue to cook for a further five minutes, stirring to prevent the mixture sticking.
Add the stock, peanut butter and sweetcorn and stir thoroughly.
Season well, bring to the boil and simmer for twenty minutes until the vegetables are tender.
Adjust the seasoning as required before serving into bowls.
Sprinkle the chopped peanuts on top to garnish.
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