Spicy Peanut Soup

From: Circumspice

On Jun 22, 2007

I made some alterations to this recipe that may not have been wise. Swapping broccoli for the zucchini wasn't a bad idea, but I ended up blendering the whole pot (my husband just broke his jaw and needs soft, liquidy food), which was a pretty bi mistake. I think the texture of the original soup, as written, was quite nice. After the blender, not so much. I also used a lower sodium veg broth instead of chicken, so it needed some salt. Al in all, a tasty, interesting recipe that I might make again if my husband weren't around.

From: LUv 2 BaKE

On Jun 23, 2006

Delicious!!! The flavor combination here is fabulous. I used medium salsa which made it somewhat spicy but not overpowering. I did decrease the peanut butter a bit, as well as the rice to lower the carb content a bit. The chickpeas and peanut butter go so well together and the peanut butter mixed with the salsa gives a wonderful base. Thanks for a keeper Rita.

From: Trixyinaz

On Mar 20, 2003

A littl worried at first b/c the ingredients just didn't seem like they should go together. I couldnt' have been more WRONG. The whole house had such a wonderful aroma while the soup was cooking. Before I added the PB, I had to taste and it was delicious. But once I added the PB, it was even better. This is a thick hearty soup, and wonderful at that! What was even better is the prep and clean up. Done in a snap. Thanks Rita for a GREAT soup that will stay around for years to come.

From: Cookgirl

On Sep 27, 2006

Rich and delicious! I added only a pinch of thyme. Used long grain brown basmati rice and subbed a yam for the sweet potato. Used my own homemade medium spicy salsa. Because of this recipe (and one review in particular,) my new favorite word in the English language is "stewp". Thanks for sharing! cg