The weather is changing.
Fall is here and it seems that fall is here to stay. The sun gets sleepy around 5 o’ clock, the dark cold bites at fingertips in the morning, and the leaves… The leaves are changing. And they’re beautiful.
And it’s those crisp, red-orange leaves almost make you forget about the cold fall air — almost.
But when you’re too cold to even focus on fall foliage, two things can help: a fireplace and a hot bowl of soup. Let’s talk about the latter.
I’m biased to rich, thick, and creamy soups — the kind of soups that most would call purees or chowders. I don’t want any of that thin stew or watery minestrone. Nah, gimme the good stuff! The hearty chilli, the sweet potato puree, the tomato-peanut soup.
What, you’ve never heard of tomato-peanut soup? You think those two flavors don’t belong together? Well think again…
- 1 1/2 cups vegetable broth
- 1 ½ cups water
- 1 teaspoon tamari or liquid aminos
- 1/2 red onion, diced
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/3 cup chunky peanut butter, salted
- ¼ cup tomato paste
- ½ tsp smoked paprika
- ¼ tsp black pepper
- Sauté onion, ginger, and garlic in olive oil until translucent.
- Pour water, broth and tamari in pot and bring to a boil. Once brought to a boil, lower to a simmer.
- Whisk together tomato paste and peanut butter.
- Slowly add tomato/peanut mixture into pot and stir. Simmer on med-low until soup thickens.
- Serve with cilantro or chopped peanuts. For a heartier soup, add in chickpeas.
More fall soup & stew recipes:
What’s your favorite fall flavor?