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Chunky Peanut Soup

 

16

Yield

8

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, High Fiber
 

Ingredients

2 tablespoons butter, unsalted
1 medium onions
peeled and diced
2 medium carrots
peeled and diced
8 cups chicken broth
1 cup peanut butter
unsalted, crunchy
1 small tomatoes
quartered
4 small potatoes
peeled and cubed
1 small green bell peppers
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

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 521g (18.4 oz)
Amount per Serving
Calories 45347% of calories from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 657mg 27%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 22%
Sugars g
Protein 58g
Vitamin A 65% Vitamin C 46%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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