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Meatless Monday - Peanut Soup

This cold December weather calls for something hearty and warming.  You feel like you want to be filled up and comfortable so you can snuggle up with a good book and a good dog in front of the fire. At least I do.  I've also had the misfortune of contracting the flu, I'm feeling much better now but I still don't want to eat anything that is full of dairy products even though my body is also craving that creamy goodness.  What I've created here is a soup that is warming, full of healthy veggies, is vegan (no animal products at all), and gluten free.  It's also delicious and very easy to prepare which is nice when you're still feeling a little under the weather or handing off the cooking to someone who doesn't normally cook.  This is some pretty nice comfort food.

The veggies are all going to be chopped finely so using a food processor can be a huge time saver.  You don't have to peel the potatoes, just scrub them really well.  So many of the vitamins and mineral are in that skin it would be a shame to loose them to the compost bin.  Also, using a baking potato will give you a creamer soup since they break down more than other potatoes but if you don't have a baking potato, any potato will do.

Peanutbutter Soup by Future Relics Pottery
Peanut Soup
  • 2 Tbls oil (peanut or extra virgin olive oil)
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 1/2 tsp chili powder (more or less to taste)
  • 2 bell peppers, seeded and finely chopped
  • 4 - 5 carrots, finely chopped
  • 1 baking potato, scrubbed and finely chopped
  • 1 small - medium sweet potato, scrubbed and finely chopped
  • 4 cups of vegetable broth or stock
  • 6 Tbls crunchy peanut butter
  • 2/3 cup sweet corn
  • salt and pepper
  • roasted peanuts for garnish (lightly salted or unsalted are best for this)


Heat your stock pan, add the oil to coat the pan.  Add the onion and garlic and cook on medium heat for about 3 minutes until the onions start becoming soft and translucent.  Add the chili powder and cook for another minute.

Add the peppers, carrots, and potatoes.  Cook for 4 minutes stirring occationally.

Pour in the vegetable broth then stir in the peanut butter and sweet corn.  Stir well until everything looks well combined.

Bring to a boil then turn back to a simmer, cover and cook for 20 minutes.

Season to taste with salt and pepper, laddle into bowls, garnish with peanuts and serve.

This recipe makes about 6 servings.

Check out the gallery page - Future Relics Gallery by Lori Buff


  1. oh this sounds and definitely looks delicious, I could eat soup all winter long.

  2. yum. I think I will pin this one to Pinterest so that I remember to make it.

    1. That's a great idea Michèle, thanks for reminding me.

  3. DANG! Niiiiiiiiiiice :) gonna copy that out!


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