Peanut Butter Soup
You know what goes really well with peanut butter? Here, I’ll tell you. Cilantro. Chili powder. Vegetable broth. And a spoon. Because guess what, peanut butter soup just works.
No, I haven’t lost it. No, I’m not entirely “cray.” A few weeks ago, I was contacted by McCormick to create something to celebrate National Hispanic Heritage Month. They offered me an amazing gift basket filled with Mexican themed goodies, like spices, an awesome molcajete and some fabulous props. When it came to using these ingredients, I knew I wanted it to be with something unique. Something with flavor. Something other than a taco, fajita or rice dish.
So clearly, I thought “why don’t I mix peanut butter with Mexican seasonings and add some broth?” I mean, that’s what you would say out-loud too when you receive a giant basket of Mexican goodies, right?
This soup sounds SO crazy. It sounds like something you’d hear someone babbling about in a state hospital. Trust me, though, it’s actually incredibly addictive. The flavors are so weird, but they work together. It’s filled with ingredients that are never paired together but work swimmingly. It’s like when you meet someone who is a polar opposite to who you are and end up completely meshing with. Opposites attract, in both real life and food.
Peanut Butter Soup
Serves about 6.
Ingredients:
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2/3 cup chopped carrots
- 1/4 cup AP flour
- 28 ounces low-sodium vegetable broth
- 1 tablespoon soy sauce
- 3/4 cup peanut butter
- 12 ounces evaporated milk
- 1 1/2 tablespoons McCormick chili powder
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cilantro for garnish
For the directions on how to make this, grab the recipe here on SheKnows!
Nutritional information per serving:
Calories: 424
Fat: 18 grams
Carbohydrates: 15 grams
Fiber: 3.3 grams
Protein: 14.5 grams
Weight Watchers Points: 7
Tags:Mexican recipes, peanut butter recipes, soup recipes, soups and stews
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