Friday, November 30, 2012

Vegetarian Thai Peanut Soup

Earlier this week, my good friends Lisa and Melissa came over for dinner. I decided to make a vegetarian soup since both girls aren't really that into eating meat. The chilly temps also made it perfect for eating a bowl of something warm and satisfying.

I got this recipe from my friend Debbie. Over time, I've modified it a bit to fit what I like, but the original version can be found on her blog, Le Food Snob

This soup is super easy to make and perfect for a weeknight dinner! 

Perfectly paired with Naan bread!

Vegetarian Thai Peanut Soup

1 Tbsp olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, finely diced
2 red bell peppers, diced
1 bag of broccoli florets
1 cup corn
10 Tbsp crunchy peanut butter
8 cups vegetable stock or broth
1 tsp cayenne pepper (I didn't actually measure - I just added to taste)
1 Tbsp cilantro
1 1/2 cups thread rice noodles
1/4 cup half and half
Salt to taste
Chopped peanuts for garnish

Heat olive oil in a large pot and add onion, carrots, celery and garlic. Cook until soft, then add peppers, broccoli, corn, peanut butter, vegetable stock, cayenne pepper and cilantro. Bring to a boil, then add noodles and half and half. Simmer for 20 minutes. 

Serve topped with chopped peanuts. 

Enjoy!

- ST

4 comments:

  1. This looks so good! Especially with the Naan.

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    Replies
    1. I think we should have a peanut theme potluck one of these evenings. You can make your tomato peanut butter soup and I'll make this one!

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    2. Mhm! I would bring peanut cookies :)

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    3. Yum - I could go for a peanut cookie right about now :)

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