Main course, Soups, African, South Africa

Cream of Peanut Butter Soup

by Lebo Mkhize

This comforting and creamy vegan peanut butter soup, a unique and flavorful dish, offers a delightful blend of savory notes with a hint of nutty sweetness. It's surprisingly easy to make and perfect for a cozy meal.

Total Time

30 mins

Difficulty

Easy

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 4 Servings

2

Celery tops
0.25 litre

Water
1 teaspoon

Sea salt
25g

Vegan margarine
1 tablespoon

Grated onion
4

Celery stalks
2 tablespoons

Wholemeal flour
3 tablespoons

Peanut butter
400ml

Soya milk
to taste

Freshly ground black pepper
for serving

Paprika

Time

Preparation Time

15 mins
Cooking Time

15 mins
Total Time

30 mins

Goes Great with

VEGAN RICE BOWL

rice

VEGAN ENERGY FRIED RICE

corn, Curcumin, lotus, Lotus seed, rice

Bryanna's Injera (Ethiopian Flatbread)

Traditional Egyptian Salad

Ethiopian Eggplant Salad

Method

Roughly chop the celery tops and place them in a saucepan with 0.25 litre of water and 1 teaspoon of sea salt. Bring to a boil and cook for about 10 minutes.
Strain the mixture, reserving the celery-infused water and discarding the cooked celery tops.
Finely mince the 4 celery stalks.
In a separate pot, melt the 25g of vegan margarine over medium heat. Add the minced celery stalks and 1 tablespoon of grated onion, sautéing for about 2 minutes until softened.
Stir in the 2 tablespoons of wholemeal flour, mixing well to form a smooth paste.
Add the 3 tablespoons of peanut butter to the pot, blending it thoroughly with the flour mixture.
Gradually stir in the 400ml of soya milk and the reserved celery water, ensuring no lumps remain.
Continue to stir the soup over a low heat until it comes to a gentle boil, ensuring the bottom doesn't stick.
Once boiling, reduce the heat and simmer for 2 to 3 minutes, allowing the flavors to meld and the soup to thicken slightly.
Season the soup to taste with freshly ground black pepper.
Ladle the hot soup into serving bowls and garnish with a sprinkle of paprika before serving.

Notes:

Tips and Tricks:For a gluten-free version, use a gluten-free all-purpose flour blend or cornstarch (mixed with a little cold water before adding) instead of wholemeal flour.If you prefer a thinner soup, you can add a little more soya milk or vegetable broth. For a thicker consistency, simmer for an extra minute or two, or add a touch more flour/cornstarch slurry.Adjust the amount of black pepper and paprika to your preference. A pinch of cayenne pepper can add a subtle kick if you like a bit of spice.Ensure you stir constantly when adding the flour and peanut butter to prevent lumps and when bringing the soup to a boil to avoid scorching.