BrokeAss Gourmet

BrokeAss Gourmet

Ginger Peanut Soup

  • Prep Time 0:10
  • Cook Time 0:30
  • Estimated Cost $11.50
  • 12 Comments

Do you ever find yourself feigning affection for spring rolls, just so you can get closer to their more desirable sister, peanut sauce? Do you neglect the jelly side of childhood’s classic P.B. & J. sandwich? Are you the type of person who eats all the peanuts out of the trail mix, instead of the fake M&M’S?! If so, then this is the soup you have been waiting for! A simple, frugal and flavorful feast, this recipe is a hit with anyone who is a friend to the world’s most famous nut-impostor: the peanut (this bad boy is actually a legume!). Packed with way more nutrition than any Snickers or Payday bar, this soup is a veggie-friendly way to meet your protein needs, not to mention get some nervous system-lovin’ B vitamins and wrinkle-fightin’ Coenzyme Q10! A bold and alluring blend of spicy and sweet flavors, this soup is sure to comfort and excite your taste buds (and your wallet.)

FYI, organic peanut butter is HIGHLY recommended, as conventional peanuts are heavily sprayed with pesticides and herbicides, and that is no good for your tummy or your wallet (yuck!).

This recipe is adapted from How It All Vegan by Tanya Barnard & Sarah Kramer.

Ingredients

  • 1 1/2 cups broccoli florets $2
  • 2 medium-sized carrots, cut into coins $1
  • 1 tbsp. fresh ginger, grated $1
  • 4 cloves garlic, chopped Pantry
  • 1/2 tsp. cayenne pepper $1.50 for 1 oz
  • 1/2 tsp. dried basil $1.50 for 1 oz
  • 1/4 tsp. crushed red pepper $1.50 for 1 oz.
  • 1/2 tsp. salt Pantry
  • 1/2 tsp. pepper Pantry
  • 2 tbsp. olive oil Pantry
  • 1 14-oz can vegetarian vegetable stock $1
  • 1 28-oz can diced tomatoes $2
  • 6 tablespoons peanut butter Pantry

Recipe Serves 4

Directions

  1. In a large soup pot, heat the olive oil over medium heat and sauté the broccoli, carrots, ginger, garlic and spices until veggies are tender.  Add the stock, tomatoes, and peanuts butter.  Reduce heat and simmer for 20 minutes, stirring occasionally.

Category: Meals

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What They're Saying

Michael Gibson, on Mar 5, 12:28 PM, wrote:

And I’ve once again had the question “What am I going to have for dinner tonight?” answered for me. Think I’ll add a bit of tofu also, as I have a block that’s about at it’s expiration date, and this would be a perfect place for it. Not to mention a tiny dab of siracha once it’s safely in my bowl on the table.

jessie, on Mar 5, 03:18 PM, wrote:

yay! Delicious! i love peanut butter.

Shannon B, on Mar 5, 03:36 PM, wrote:

Mmmmm…. sounds yum

lo, on Mar 6, 08:12 AM, wrote:

This is one of those dishes that will NEVER look as good as it tastes, isn’t it? I’m envisioning the peanutty, gingery, garlicky goodness.

Jennifer Pruess, on Mar 6, 12:01 PM, wrote:

Oh my god, I am totoally going to make this over the weekend. Sounds sooo good! Hope the boy toy is into it, if not he can just eat another piece of pizza!!

Ryan Gross, on Mar 7, 03:22 PM, wrote:

Hey! Thanks for all the sweet comments friends and strangers! I am making this soup again today to barter for a massage (I figure since the economy sucks I should do some trade, it’s way more fun, you get to tap into your skills, make friends and you won’t got broke!) Anyways, I had the idea to add some rice noodles (tofu is a good idea too!) Just a thought, you can boil them really quickly or just add them to the stock as it simmers. It is a cost-effective and nutritious way to make this soup a bit more substantial.

John D, on Apr 7, 06:26 AM, wrote:

Thanks for the great recipe. We cooked this last night and loved it! Added a few new potatoes to the mix and turned out really well. Thanks!

Sheila, on Apr 9, 07:57 PM, wrote:

This is delicious! Used organic broccoli and carrots and natural peanut butter (ground fresh from organic peanuts), 1/2 teaspoon each for the spices to make it easier, added a bit more broccoli and carrots, and served with rice. This will become a staple in our home. Thank you so much!

Wendy, on May 5, 09:46 AM, wrote:

This is fabulous – and so easy to make! I use broccoli stems and all, not just the florets, and I use regular lo-fat crunchy peanut butter, and serve with rice. I will be making this often.

Paul, on Oct 8, 06:09 PM, wrote:

Another great dish! I made this when I was sick, so I only roughly chopped the garlic and ginger (and increased their quantities a little). It was so flavorful, hearty, and good for the sinuses. I will be making this again and will try adding some tofu next time!

Phil Bunch, on Jul 8, 10:37 AM, wrote:

This is a very good soup! It could serve as a base for a Thai-style curry very easily.

x431 idiag, on Oct 31, 10:09 AM, wrote:

No longer ‘Engineered to be Enjoyed’, Peugeot’s new motto has now become ‘Motion and Emotion’, with a new lion and typeface to go with it.