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.
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Ingredients
4 cups chopped onion
1/2 teaspoon salt
1/2 cup water
3 cups potatoes, diced
1/2 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
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
- On high heat, cook onion in 1/2 cup water and 1/2 teaspoon salt.
- Once the water boils, reduce to a simmer and cook 20 minutes until onion has dissolved into a mush.
- Add more water if necessary to prevent burning.
- Add potatoes, celery, carrots, cauliflower and 2 cups vegetable broth and simmer 20 minutes until vegetables are soft.
- Add peanut butter and tamari and blend with a hand blender until moist, but not all vegetables are pureed.
- Add salt and pepper to taste.
- Garnish with chopped kale or parsley if desired.
Nutritional information (per serving)
Serving size = 1 1/2 cups
Calories: 140
Total fat: 2.5 g
Saturated fat: 0 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 580 mg
Total carbohydrate: 27 g
Dietary fiber: 6 g
Sugars: 8 g
Protein: 6 g