Health Essentials from Cleveland Clinic

Love the taste of peanut butter? Then this soup from Roxanne B. Sukol, MD, MS, is going to be your go-to! With potatoes, carrots, celery, onions and cauliflower, this is a vegetable bonanza, with a uniquely delicious flavor. Enjoy with a crusty, 100% whole-wheat baguette for a satisfying lunch or dinner.

Ingredients

4 cups chopped onion
½ teaspoon salt
½ cup water
3 cups potatoes, diced
½ cup celery, chopped
2 large carrots, diced
1 large head cauliflower in florets
2 cups vegetable broth or water
2 tablespoons peanut butter
2 tablespoons tamari
½ teaspoon salt
½ teaspoon pepper

Directions

1. On high heat, cook onion in ½ cup water and ½ teaspoon salt.
2. Once the water boils, reduce to a simmer and cook 20 minutes until onion has dissolved into a mush.
3. Add more water if necessary to prevent burning.
4. Add potatoes, celery, carrots, cauliflower and 2 cups vegetable broth and simmer 20 minutes until vegetables are soft.
5. Add peanut butter and tamari and blend with a hand blender until moist, but not all vegetables are pureed.
6. Add salt and pepper to taste.
7. Garnish with chopped kale or parsley if desired.

Nutritional information (per serving)

For 1 ½ cups

140 calories, 2.5g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 580mg sodium, 27g total carbohydrate, 6g dietary fiber, 8g sugars, 6g protein