When an old roommate offered me some of her peanut butter soup, it didn’t sound too appetizing but I couldn’t deny that it smelled really good and it turned out to be a very satisfying meal. I never got the recipe, but found that I had luck winging it. Do a search for “Peanut Butter Soup” for recipes that have more precise directions.
Peanut Butter Soup
Author: Rebekah Smith
Ingredients
- Olive Oil
- Onion, medium, chopped
- Garlic, a handful minced
- Peanut Butter, 1 large TBS
- Water, 1 cup
- Milk, 1-3 cups
- Cayenne Pepper, 2-3 shakes
- Salt
- Pepper
- Spinach (optional)
- Carrots (optional)
- Tomatoes (optional)
- Garbanzo Beans (optional)
- Rice (optional)
- Noodles (optional)
Instructions
- Warm oil.
- Sauté onions and garlic on medium heat. Do not burn. You could include celery and carrots at this point if desired.
- Stir in peanut butter. Turn the heat up and let it brown and start to stick to the bottom of the pan, but do not burn it.
- Gradually add a cup of water, stirring it in to make a smooth mixture.
- Stir in milk.
- Add cayenne pepper, pepper, and salt to taste.
- Add other vegetables as desired. For example, spinach or some other chopped up green such as kale can be nice. A can of diced tomatoes will work. Garbanzo beans worked great. If you use them, I'd keep it simple and leave out the other vegetables. A cup of rice or noodles will make for an even more filling dish.