Total Time: 40 minutes
Source: Soup, Superb Ways with a Classic Dish, page 109
2 TBS oil
1 large onion, minced
2 garlic cloves, crushed
1 tsp mild ground cayenne pepper
2 red bell peppers, seeded and minced
1½ cups minced carrots
1½ cups finely chopped potatoes
3 celery stalks, sliced
3¾ cups vegetable stock
6 TBS crunchy peanut butter
⅔ cup whole corn kernels (frozen work fine)
Salt & freshly ground black pepper to taste
Roughy chopped unsalted roasted peanuts, to garnish (if desired)
Heat the oil in a large pan. Ad the onion and garlic and cook for about 3 minutes. Add the cayenne pepper and cook for 1 minute longer. Add the red pepper, carrots, potatoes, and celery. STir well and cook for 4 minutes longer stirring occasionally.
Add the vegetable stock, peanut butter and corn, stirring until thoroughly combined. Season well and bring to a boil. Cover and simmer for about 20 minutes until all the vegetables are tender.
Adjust the seasoning before serving, sprinkled with the chopped peanuts. Serve with warm, crusty bread.