Chunky Peanut Soup

40 minutes Prep: 15 minutes Cook: 25 minutes

453 calories per serving view nutrition facts

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2	tablespoons	butter, unsalted
1	medium	onion	peeled and diced
2	medium	carrots	peeled and diced
8	cups	chicken broth
1	cup	peanut butter	unsalted, crunchy
1	small	tomato	quartered
4	small	potatoes	peeled and cubed
1	small	green bell pepper	roasted, cored, seeded, peeled, diced
3	tablespoons	parsley leaves	minced fresh
1	large	zucchini	trimmed and diced
1	cup	mushrooms, button	stems trimmed, caps diced
1	pound	halibut	bones removed, cut into bite size pieces
1	cup	green peas
3	tablespoons	lemon juice

Melt the butter in a large stockpot over medium heat.

When it is hot, add the onion and carrots and cook, stirring constantly, until the onion begins to turn translucent, about 5 minutes.

Meanwhile, mix 1 cup of the stock with the peanut butter in a medium-sized bowl until smooth.

Add the remaining 7 cups chicken stock to the vegetables.

Stir, and add the tomato, potatoes, roasted pepper, and 2 tablespoons of the parsley.

Pour in the peanut butter mixture, and stir.

Cover and bring almost to a boil.

Simmer, partially covered, until the potatoes are cooked through, about 15 minutes.

Then add the zucchini and the mushrooms, stir, and continue cooking until the zucchini is tender but still has texture, about 10 minutes.

Stir in the fish and the peas, and cook until the fish is opaque and the peas are still bright green, 5 to 7 minutes.

Add the lemon juice, stir, and season to taste with salt and cayenne pepper.

Ladle the peanut soup into warmed soup bowls, garnish with the remaining 1 tablespoon parsley, and serve immediately.

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Serving Size 521g

Amount per Serving

Calories 453 47% of calories from fat