Peanut Butter and Red Pepper Soup | Vegan

08:23:00 Unknown 0 Comments

This soup is the perfect pick me up. It reminds of the thai Tom Kha Gai soup which is one of my personal favourite soups. The coconut milk is so comforting and rich and the peanut butter really adds a great depth of flavour with its nuttiness. This flavours pair really well with the spring onion and pepper. Perfect for any time of year with its tropical flavours, it works equally well for hot summer months as cold, dreary winter nights. 


 Ingredients Serves 2-3. Approximate cooking time: 20 minutes. 
1 tbsp of olive oil
500 ml of boiling water
1 vegetable stock cube
150 ml of coconut milk (light or full fat)
half a red bell pepper
1 large spring onion or 3 small ones
about 1 tsp of soy sauce
1 tsp of lemon juice
salt and pepper to taste
120 grams of peanut butter (unsweetened)

 Preparation
  1. Finely chop or blend the red bell pepper and spring onion (greens only). 
  2. Make sure not puree the mixture. You want it finely chopped! 
  3. Heat 1 tbsp of olive oil in a sauce span. 
  4. Add the red bell pepper, the spring onion greens and the peanut butter. 
  5. Heat the mixture until the peanut butter is well combined and starting to down. 
  6. Add the stock mixture and coconut milk
  7. Bring to a boil and let simmer for 5 minutes. 
  8. After minutes, season with salt and pepper.  
  9. Add the lemon juice and a dash of soy sauce. 
  10. If you wish, you can add a little extra peanut butter if you want extra nutty flavour. 
  11. Finally, ladle the soup into bowls and garnish with chopped spring onion whites and a little bit of paprika.








                      23-year-old Swedish, medical student that loves to cook in her tiny flat.

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