Broccoli, Apple and Peanut Soup

Adapted from Vegan Soups and Hearty Stews for All Seasons
Serves 6

-1 teaspoon olive oil
-2 large onions, peeled and chopped
-2 garlic cloves, minced
-2 medium carrots, peeled and sliced
-4 cups vegetable broth
-2 medium apples, peeled, cored and diced
-1 tablespoon red curry paste
-1/2 cup natural-style peanut butter
-6 cups broccoli, finely chopped
-Salt and freshly ground black pepper
-Chopped roasted peanuts, to garnish


Heat oil in a dutch oven over medium low heat. Add unions and saute until translucent. Add garlic and carrots and continue to saute until the unions are golden.

Add broth, apples, and curry paste. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until apple and carrots are tender. Remove from heat.

Transfer 2 cups of the solid ingredients from the soup to a food processor. Process until smooth and add back into the dutch oven, stirring well to distribute. Add peanut butter to the soup, about half at a time, stirring until completely blended with the broth. Return to low heat.

Meanwhile, steam the broccoli in a sauce pan with about 1/4 cup water, covered, for 5 minutes, or until tender-crisp to your liking. Stir into soup and season with salt and pepper to taste.

Serve immediately, topping with peanuts if desired.

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