Peanut-Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 shallot (s)
- 3 spring onion (s)
- 1 tablespoon tomato paste
- 750 ml vegetable stock
- 5 tablespoon peanut butter
- 3 tablespoon coconut milk
- 1 tablespoon lemon juice
- Chili powder
- salt
- Pepper, whiter
- some butter
Print Recipe
Pin Recipe Instructions
- Peel the shallots and clean the spring onions. Chop both and roast them until golden in melted butter. Add tomato paste, some chili powder, salt and 1/4 l vegetable stock. Simmer for about 10 minutes and then puree. Mix in the rest of the broth, peanut butter and coconut milk with the whisk. Simmer for a few more minutes and season to taste again.
- Tip: If necessary, you can also do it without coconut milk or I sometimes use grated coconut for it.
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