Summary

Ingredients

• 2 tablespoons oil
• 1 onion (s), finely diced
• 1 clove (s) garlic, crushed
• 1 teaspoon cayenne pepper
• 4 potato (s), diced
• 3 carrot (s), sliced
• 2 stalks celery
• 1 small Can corn
• 1 red pepper (s), roughly diced
• 200 g peanut butter, crunchy or creamy
• 1 liter vegetable broth
• Peanuts, unsalted

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Instructions

1. Peel and dice the potatoes. Heat the oil in a saucepan and sweat the finely diced onion and crushed garlic in it until translucent. Dust the cayenne pepper over it and let it sweat for a moment.
2. Add the prepared potatoes, carrots and the celery cut into pieces about 0.5 cm in size to the pot and cook for another 3 minutes. Deglaze with vegetable stock and add the corn. If you like the peppers soft, you can add them now. Simmer over medium heat for about 20 minutes until the potato pieces are cooked through.
3. In the meantime, chop the unsalted peanuts with a knife or food processor. Now stir the peanut butter into the soup until it has dissolved.
4. Friends of the crispy peppers are only now adding them to their soup. This is finally sprinkled with the chopped peanuts and served.