I was a late starter with my ‘love for peanut butter’, actually make that a very late starter since it is only really in these last few months that I’ve begun to get on board with what all the fuss is about!
Growing up I just didn’t like the stuff. The ‘smoothness’ was too intense for me and the way it stuck to the roof of your mouth as you ate it – nope not for me! My perception of PB was also very limited…. a sandwich spread was all I knew… oh how wrong I was!
Moving to a largely vegan diet opened my eyes to the world of nuts and seeds in all forms and the idea of nut butters in all their many varieties came into view.
Nuts have so much to offer, not just in terms of huge health benefits which I just hadn’t fully appreciated before, but in terms of their recipe potential. This revelation was kick started in part by the arrival of my Thermomix which made making your own nut butters a piece of cake (note- many other food processors can also be used!). Strangely until these last few weeks I’d still not attempted to make my own PB even though I use PB in so many recipes. Along with cashew butter and coconut butter it is probably one of my key ingredients in many recipes… so I had to give it a go.
Not wanting to simply slather it on toast, I decided upon a recipe where it could take centre stage. This is based on a recipe by The Covent Garden Soup Co.
So here you have it… my little tribute to the good old faithful peanut butter.
Recipe: Peanut (and vegetable) soup
1 large onion- finely chopped
100g crunchy peanut butter (or smooth PB but throw in extra nuts if you want some texture)
400g tin chopped tomatoes
900ml vegetable stock
170g potatoes- peeled and chopped
1 red pepper
175g carrots- chopped
Small handful of chopped jalapenos (to taste!)
75ml soy milk
½ - 1 tsp cayenne pepper
½ - 1 tsp parika
Fresh coriander- to garnish (optional)
Fry the onion with the peanut butter and 1 tbs of water in a large saucepan (or TM) for 5 minutes until soft. Add remaining ingredients except the soy milk and spices. Bring to the boil and simmer for approx. 20 mins until vegetables are tender. Stir in the soy milk and spices. Blend (to break down larger chunks) if preferred or leave chunky. Serve with a sprinkling of coriander.
(Note- I also ate a second portion or this soup the next day and to change it up a little topped it with some chickpeas and sliced kale- plus some homemade potato wedge chips on the side!)
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