Posted by Mariah | Posted in 21-Day-Adventure Cleanse, Main Dishes, Meal Ideas, Soups | Posted on 23-02-2010
I absolutely LOVE peanut butter — peanut sauce, PB&J, peanut butter cookies, Peanut Butter Panic ice cream … you get the drift. I’ve been making an Indonesian dish that features a delicious peanut sauce called Gado Gado since I first started really cooking in my early 20s. So, when I saw this delicious soup in the Post Punk Kitchen, it reminded me of Gado Gado and I had to try it.
I knew the veggies in the original recipe wouldn’t fly with my family, so I added my own combination of zucchini, peppers, cabbage, carrots, cauliflower and broccoli. I also added edamame for a little extra protein. Without noodles or rice, this soup/stew is low carb and LOADED with veggies (don’t let that long list scare you). It’s seriously one of the yummiest soups I’ve ever made (and I’ve made A LOT of soups in my life). Plus, it’s the perfect winter warm-up comfort food!
NOTE: If cooking this dish for kids, omit the hot chili and spice it up on your own with Srirachi sauce.
1 cup shallots, sliced very thin
1 tsp salt
1 tbsp. peanut or dark sesame oil
1 hot chili, seeded and minced
2 cloves garlic
1” cube of ginger, peeled and minced
1 tsp ground cumin
1/8-1/4 tsp ground cayenne pepper (optional)
1 tsp ground coriander
1/4 tsp ground tumeric
1 16 oz. can roasted diced tomatoes w/ juice
5 cups water or light veggie broth
1/2 cup creamy or chunky natural peanut butter
1 red pepper
1 cup cauliflower
1 small zucchini
1 large carrot, sliced on the diagonal
1 head broccoli
1 cup cabbage
1 cup frozen edammame1 tbsp. honey (optional)
2 tbsp. fresh lemon juice
1/3 cup coarsely chopped cilantro, lightly packed
chopped roasted peanuts and cilantro leaves for garnish
1. Saute onions and shallots in peanut or sesame oil for five minutes, or until tender.
2. Add garlic and saute another two minutes, then add ginger and chile and fry for 30 seconds. Add ground cumin, coriander, tumeric and fry for another 30 seconds then add all the other veggies. Stir fry for a few minutes until just tender.
3. Pour diced tomatoes, water or broth into pot. Stir to combined and raise heat to medium high. Bring to a boil for 5 minutes, then reduce heat.
4. In a separate bowl stir peanut butter to combine any separated oils. Pour a ladleful of hot soup onto peanut butter. Stir peanut butter with soup till creamy and peanut butter is completely emulsified. Scrape peanut butter mixture into rest of simmering soup, stirring to combine.
5. Remove from heat and stir in cilantro and lemon juice. Add salt to taste.
Serve this with Citrus Salad, spring rolls or egg rolls!