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GINGER PEANUT SOUP {vegan}

August 7, 2016

 

 

This soup is going to blow your mind. If you like peanut butter...and soup...then this is the recipe for you! Whats better, is it uses minimal ingredients but allows you to add whatever you like and customize it for you and your family. Add more of your favourite spices, hot sauce to increase the heat, add any grain to make it more hearty and any type of meat to up the protein! The options are endless! I hope you enjoy it as much as we do :)


​ INGREDIENTS

  • 6 C veggie stock (or water is fine)

  • 4 green onions, chopped

  • 2 Tbsp grated fresh ginger

  • 2 cloves of garlic, minced

  • 1 tsp olive oil

  • 2 tsp cumin

  • 1 C cooked black beans

  • 2 C spinach, roughly chopped (large peices)

  • 1/2 C peanut butter

  • 1 can of tomato paste

  • 1 tsp hot sauce (your choice, increase for more spice)

  • Garnished with chopped peanuts,  1/4 C cooked quinoa and chopped avocado.


METHOD

  1. Salute green onions, garlic, ginger and cumin in oil for 1-2 minutes. 

  2. Add stock and bring to a gentle boil. Turn heat to low. 

  3. Add peanut butter and tomato paste to pot and gently stir to combine. 

  4. Add black beans, spinach, hot sauce and s+p. Cook for another 20 min. 

  5. Serve warm with quinoa, peanuts and avocado.

Enjoy!







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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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