Vegan Peanut Soup
This easy to make soup is made delectably creamy do to the peanut butter and potatoes. You can make this as spicy as you want and still retain
|300 g||leeks chopped|
|1 l||veggie bouillon (2 cubes)|
|150 g||peanut butter|
|4 tbsp||sweet soy sauce (ketjap manis)|
|2 tsp||sambal oelek or more depending on desired spicyness|
|salt & pepper to taste|
Peel the onion and garlic and finely dice them. Wash and peel the potatoes then cut them into ~1cm2 cubes. Wash the leek and chop them into smaller pieces depending on how prominent you want them to be in the soup.
Heat up the oil in a pan and fry the onions and garlic for about 1 minute. Add the leek and fry for about 2 minutes. Pour the veggie bouillon into the pan and add the potato cubes.
Bring the mixture to boil and let the soup simmer for about 10 minutes until the potatoes are tender. Stir the peanut butter and sweet soy sauce (ketjap manis) through the soup and season with sambal, salt and pepper.
|Ingredients||garlic, leek, oil, onion, peanut butter, potatoes, salt & pepper, sambal oelek, sweet soy sauce, veggie bouillon|
|Courses||appetizer, lunch, main course, side dish|
|Difficulty||level 2 (average)|
|Cooking time||15-30 minutes|
|Number ingredients||10-15 ingredients|
|Type of dish||soup|