Vegan Pureed Soup Recipes Easy Peanut

My Go-To Vegan Peanut Soup Recipe

I absolutely love this vegan peanut soup! It’s my favorite comfort food for chilly evenings, and it’s surprisingly easy to make. Let me walk you through my process for creating this creamy, protein-packed delight.

Ingredients I Use

• 2 cups of roasted peanuts (I prefer unsalted for better control of the final flavor)
• 1 large onion (I usually go for a sweet variety like Vidalia)
• 3 cloves of garlic (I’m a garlic lover, so I often add an extra clove)
• 1 tablespoon of olive oil (sometimes I use coconut oil for a tropical twist)
• 4 cups of vegetable broth (I make my own, but store-bought works great too)
• 1 can of coconut milk (full-fat gives the best creamy texture)
• 1 tablespoon of tomato paste (this adds a nice depth of flavor)
• 1 teaspoon of cumin (I love the earthy notes it brings)
• 1/2 teaspoon of smoked paprika (this is my secret ingredient for a subtle smoky flavor)
• Salt and pepper to taste
• Optional: a pinch of cayenne pepper for some heat

My Step-by-Step Process

1. First, I dice the onion and mince the garlic. I’ve found that fine chopping helps them blend better later.
2. In my favorite large pot, I heat the olive oil over medium heat. Then, I sauté the onion and garlic until they’re soft and fragrant. This usually takes about 5 minutes, and I stir frequently to prevent burning.
3. Next, I add the peanuts, vegetable broth, coconut milk, tomato paste, cumin, and smoked paprika. I bring this mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. This allows the flavors to meld and the peanuts to soften.
4. After simmering, I remove the pot from heat and let it cool slightly. This is important for safe blending.
5. Now comes my favorite part – blending! I use an immersion blender right in the pot, but a regular blender works too. I blend until the soup is super smooth and creamy.
6. I return the pot to low heat and season with salt and pepper. If I’m in the mood for some spice, I’ll add a pinch of cayenne pepper.
7. Finally, I let the soup simmer for another 5 minutes to let the flavors come together.

Serving My Vegan Peanut Soup

I love to serve this soup piping hot. My favorite toppings are:

• A sprinkle of chopped roasted peanuts for crunch
• A swirl of coconut milk for extra creaminess
• Some fresh cilantro leaves for a pop of color and freshness
• A dash of hot sauce for those who like it spicy

This soup has become a staple in my home. It’s perfect for meal prep – I often make a big batch on Sunday and enjoy it throughout the week. It’s creamy, satisfying, and packed with plant-based protein. Plus, it’s always a hit when I serve it to friends, even those who aren’t vegan!

I hope you enjoy making and eating this soup as much as I do. Don’t be afraid to experiment with the spices to suit your taste. Happy cooking!