Virginia Peanut Soup
A delicious but minimalist Virginia Peanut Soup made with roasted peanuts and six other ingredients. This soup is packed with protein and fiber and makes a meal by itself. A vegan, gluten-free, soy-free recipe.
Servings: 10 servings
Calories: 174kcal
Ingredients
- 2 cups peanuts, lightly roasted. Soak the peanuts for four hours in enough water to cover by an inch. Strain out all the water before using in the recipe.
- 1 teaspoon olive oil
- 1 medium onion, finely chopped
- 2 bay leaves
- 2 celery stalks, chopped
- 6 cups vegetable stock or broth
- ½ teaspoon celery seed (optional)
- Salt and ground black pepper to taste
Instructions
- In a skillet heat the olive oil and add the onion, bay leaves, celery seed if using, and celery. Season with salt and ground black pepper and cook for five minutes or until the onion softens.
- Add the peanuts, stir to mix, then add 4 cups of the vegetable stock. Bring to a boil, cover, and cook for about 20-25 minutes or until the peanuts are very tender.
- Transfer the soup to a blender, in batches if needed, and blend until very smooth. Return the soup to the pot and add more broth to thin it out. I use up the remaining two cups at this point for the perfect consistency.
- Warm the soup, turn off the heat, and ladle into bowls to serve. Top with apples, peanuts or candied ginger pieces.
Notes
For a more delicate and smooth texture, put the soup through a fine-mesh sieve after blending, and then warm.
Nutrition
Calories: 174kcal | Carbohydrates: 5.6g | Protein: 7.7g | Fat: 14.9g | Potassium: 237mg | Fiber: 2.8g | Sugar: 1.6g | Calcium: 20mg | Iron: 1.4mg