Vegan peanut butter and curry soup
This gently warming soup contains a kilogram of vegetables. The secret of the rich curry-flavoured broth lies in coconut cream and peanut butter.
4 servings | Preparation time 30 min
Ingredients
1 onion
2 cloves of garlic
1 cauliflower
1 red bell pepper
1 pack (200 g) Dulcita tomatoes
1 tbsp rapeseed oil
3 tbsp red curry paste
5 dl water
1 tbsp (2 dl) coconut cream
2 tbsp peanut butter
1 vegetable stock bouillon (gluten-free)
1 can (380/230 g) chickpeas
(½ tsp salt)
Other ingredients
1 pot flat-leaf parsley
Peel and finely chop the onions. Rinse the vegetables. Cut the cauliflower into florets. Cut the largest florets in half. Dice the stem. Cut the bell pepper in half, remove the seeds and dice. Cut the tomatoes in half.
Fry the onions and curry paste in oil for 5 minutes. Add the rest of the vegetables, water, coconut cream, peanut butter and vegetable bouillon. Cook for about 10 minutes until the vegetables have softened.
Rinse and drain the chickpeas. Add the chickpeas to the soup and heat. Season with salt if desired.
Garnish the soup with the chopped parsley. Serve the soup with a baguette.
Tip: If you prefer spicy food, add 1 red chilli to the soup. Add the finely chopped chilli with the onions to the pan.
View this recipe in Finnish and see the nutritional details
Uusimmat jutut sähköpostiisi