This week's Meatless Monday dish is adapted from a recipe Veg Kitchen which came to me by way of my mother who shared it with me last fall. At first I thought "Broccoli? Apples? Peanut Butter? Really?" I"m a huge fan of each of these separately, but I was a bit leery about how the combination would pan out. Once I finally got around to cooking this dish, I was pleasantly surprised to find that yes, broccoli, apples and peanut butter do indeed go quite well together. If you're looking for
Broccoli, Apple and Peanut Soup
1 1/2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and sliced
32-ounces of vegetable broth,
2 medium apples, peeled, cored, and diced
1 teaspoon curry powder
1 teaspoon ginger (fresh or jarred)
2/3 cup natural peanut butter
6 cups broccoli florets
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
Raw peanuts for garnish, optional
Heat oil in a soup pot. Add onions and sauté until translucent. Add garlic and carrots. Sauté until onions are golden. Add broth, curry powder and ginger. Bring to a boil then lower and simmer for 15 minutes. Once carrots and apples are tender, remove from heat. Meanwhile, boil a pot of water for the broccoli and steam to desired texture (I like my broccoli to be a bit crunchy).
Transfer solid ingredients from the pot to a food processor. Be sure to not over-process, you want the vegetables to be a chunky consistency. Stir puree back into soup pot. Add peanut butter to soup, stirring as you add. Once broccoli is cooked, drain water and add to the soup mix.
Ladle into soup bowls and top each serving with raw peanuts. Enjoy!
1 1/2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and sliced
32-ounces of vegetable broth,
2 medium apples, peeled, cored, and diced
1 teaspoon curry powder
1 teaspoon ginger (fresh or jarred)
2/3 cup natural peanut butter
6 cups broccoli florets
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
Raw peanuts for garnish, optional
Heat oil in a soup pot. Add onions and sauté until translucent. Add garlic and carrots. Sauté until onions are golden. Add broth, curry powder and ginger. Bring to a boil then lower and simmer for 15 minutes. Once carrots and apples are tender, remove from heat. Meanwhile, boil a pot of water for the broccoli and steam to desired texture (I like my broccoli to be a bit crunchy).
Transfer solid ingredients from the pot to a food processor. Be sure to not over-process, you want the vegetables to be a chunky consistency. Stir puree back into soup pot. Add peanut butter to soup, stirring as you add. Once broccoli is cooked, drain water and add to the soup mix.
Ladle into soup bowls and top each serving with raw peanuts. Enjoy!
