Game changing Sunday peanut butter soup with a twist!

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and can be made with scraps.

palm oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil offers a similar flavor profile.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Both kale and collard greens are nutrient-rich and affordable.

Wash and butcher the chicken thoroughly, cleaning it with lemon juice.

Cut the onion into small chunks for blending.

Blend the onion, ginger (2 thumb-sized pieces), garlic, and a little water until smooth.

Season the blend with salt and add to the chicken in a pot.

Bring the chicken to a boil and cook for about 20 minutes to infuse flavors.

Remove the chicken from the broth and let it drain in a colander.

Fry the chicken pieces in cooking oil until golden brown.

Prepare the vegetables by removing seeds from the bell peppers and Fresno chilies.

Blend the roasted peanut butter with water and add 3 tablespoons of tomato paste.

Add the softened vegetables to the blender with the peanut butter and tomato paste, blending until smooth.

Simmer the blended mixture on low heat for about an hour, allowing flavors to develop.

Caramelize the remaining onion and ginger in oil, then blend and add to the soup as a finishing touch.

Cook for an additional 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens