This creamy Peanut Soup is a decadent easily adaptable soup that is perfect for a starter or a meatless meal. With a few simple switches can be vegan.
(vegan: olive or coconut oil)
natural peanut butter (unsweetened)
(vegan: vegetable stock)
(vegan: coconut or almond milk)
salt and pepper
hot pepper sauce
chopped roasted peanuts
In a medium saucepan, melt butter over medium heat. Add onions and garlic and cook until translucent, 2-3 minutes.
Whisk in the flour to make a roux. Stir in peanut butter until soft. Add chicken stock and mix until smooth.
Cook on low for about 20 minutes, stirring occasionally, until thick.
Stir in cream and cook for a minute or two more until heated. Add salt, pepper and hot sauce to taste.
Serve with chopped peanuts and additional hot sauce if desired.
Peanut Soup https://thatrecipe.com/blog/peanut-soup-from-jubilee-by-toni-tipton-martin/