Broccoli, Apple and Peanut Soup Recipe #339008
from Vegetarian Soups for All Seasons.
by Serah B.
45 min | 10 min prep
SERVES 6 -8
- 1 1/2 tablespoons olive oil
- 2 large onions, chopped
- 2 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 4 cups water
- 2 vegetable bouillon cubes (I use Broth Powder Mix)
- 2 medium apples, peeled cored and diced
- 1 teaspoon curry powder
- 1/2 cup natural-style peanut butter
- 6 cups broccoli florets, and stem, peeled, finely chopped
- 1/2 lemon, juice of
- salt & freshly ground black pepper
- chopped roasted peanuts (to garnish) (optional)
- Heat oil in soup pot. Add onions and saute over med-low until translucent. Add the garlic and carrots and continue to saute until the onions are golden.
- Add water with bouillon cubes, apples and curry powder. Bring to rapid simmer, then lower heat. Cover and simmer gently for 15 minutes, or until carrots and apple are tender. Remove from heat.
- Transfer the solid ingredients from the soup to a food processor with a slotted spoon. Process until just coarsely pureed, leaving plenty of chunks of carrot.
- Stir the puree back into the soup pot.
- Add peanut butter to soup, about half at a time, whisking in until completely blended with the stock. Return to very low heat.
- Steam the broccoli in a saucepan with about 1/4 cup water, covered, for 5 minutes, or until tender-crisp to your liking. Stir into soup.
- If soup is too thick, add enough additional stock or water to acheive a medium-thick consistency.
- Add the lemon juice, then season with salt and pepper.
- Serve at once, topping with peanuts if desired.
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5 stars