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.
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.
For a more delicate and smooth texture, put the soup through a fine-mesh sieve after blending, and then warm.