Print

Peanut Butter Soup with Broccoli, Apples, and Curry Recipe

Print Recipe

★★★★★

4.9 from 127 reviews

This creamy and comforting Peanut Butter Soup combines the rich, nutty flavor of peanut butter with vibrant vegetables and warming curry spices, creating a unique and delicious dish perfect for any time of year. Incorporating apples for subtle sweetness and broccoli for added texture, this easy-to-make soup is both hearty and nutritious.

Ingredients

Scale

Main Ingredients

  • 1½ tablespoons olive oil
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 1 teaspoon curry powder (good quality)
  • 32-ounce carton vegetable broth (or 4 cups water with 2 vegetable bouillon cubes)
  • 2 medium apples, peeled, cored, and diced
  • ⅔ cup creamy peanut butter
  • 6 heaping cups broccoli florets, finely chopped, and peeled stem
  • Juice of ½ lemon
  • Salt and freshly ground black pepper, to taste
  • 1 pinch dried hot red pepper flakes (plus more to pass around)

Optional Garnish

  • Chopped roasted peanuts

Instructions

  1. Sauté Aromatics: Heat the olive oil in a soup pot over medium-low heat. Add the chopped onions and sauté until translucent. Then add the minced garlic, sliced carrots, and curry powder, continuing to sauté until the onions turn golden and fragrant.
  2. Simmer Vegetables and Apples: Pour in the vegetable broth and add the diced apples. Bring the mixture to a slow boil, then reduce heat to maintain a gentle simmer. Cover the pot partially and cook for 10 to 15 minutes until carrots and apples are tender.
  3. Coarsely Puree Soup Base: Remove the pot from heat. Using a slotted spoon, transfer the cooked solids into a food processor and pulse until coarsely pureed, leaving noticeable chunks. Alternatively, use an immersion blender directly in the pot to achieve the same coarsely pureed texture. Stir the mixture back into the pot.
  4. Add Peanut Butter and Blend: Gradually whisk in the creamy peanut butter, adding it about half at a time to mix thoroughly with the broth and vegetables. Place the soup back on very low heat to warm.
  5. Steam Broccoli: In a separate saucepan, steam the finely chopped broccoli florets with about ½ cup water, covered, for approximately 5 minutes until they turn bright green and tender-crisp. Drain any remaining water and stir the broccoli into the soup.
  6. Adjust Consistency and Season: If the soup is too thick, add additional stock or water to reach a medium-thick consistency. Stir in the lemon juice and season with salt, freshly ground black pepper, and a pinch of dried hot red pepper flakes to taste.
  7. Serve and Garnish: Serve the soup hot immediately. Offer chopped roasted peanuts on the side as an optional topping to enhance texture and flavor.

Notes

  • You can substitute peanut butter with almond butter for a different nutty flavor.
  • Use fresh curry powder for a better aroma and taste.
  • If you prefer a smoother soup, blend longer to reduce chunks further.
  • Adjust the heat by increasing or omitting the dried red pepper flakes according to your spice preference.
  • This soup freezes well; store in airtight containers for up to 3 months.

Keywords: Peanut Butter Soup, African Peanut Soup, Vegetarian Soup, Curry Soup, Healthy Soup, Comfort Food, Broccoli Soup, Nutty Soup

Find it online: https://leofoster.com/peanut-butter-soup-with-broccoli-apples-and-curry-recipe/