It’s Peanut Soup…and March?!

Happy March 1st. Really, I can’t believe it’s March already – MARCH!?

So let’s start the new month with eating well, eating green, eating balanced and eating good! This post was meant for Monday, but we are posting it today – let’s just keep that a secret.

I have been a bit slack lately, I don’t know where along the last couple weeks I became so un motivated. I started this month with extreme laser focus and then POOF it all disappeared. Maybe it’s my lack of discipline with watching Buffy The Vampire Slayer (just one more episode), or just lack of discipline all together. I have GOT to get that in check. sheeeesh! But seriously though, WHY IS BUFFY SO GOOD? I’ve decided this month is for gettin’ it! It’s time to start that workout routine you have been meaning to start on Monday…okay next Monday, okay on the 1st of the month, you know what I’m getting at here..that time is now!

Let’s do it!!

So when you finally decide to get fit you have to eat fit, that is half the battle! Prep your food and make your food accessible and ready to eat! Today I made a batch of Coconut and Almond KIND Bar copy cats and am so excited to share those on here later this week. I’m obsessed, I want to make all the kinds, not like that could get expensive or anything?

But today, we are talking about something a little more savory, although still quite nutty!

Good ol’ Peanut Soup

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I changed the recipe slightly to make it vegan and vegetarian friendly, and if you substitute the all-purpose flour for a gluten-free flour the soup is easily made gluten-free as well (whoopie!)

This soup is delicious, hearty and can be made from ingredients you probably have in your cabinets and fridge!OLYMPUS DIGITAL CAMERA

The soup is very simple to make; cook some coconut oil over medium heat and add grated onion and minced celery for about 5 minutes, until translucent and soft. Then add the flour and cook for about a minute stirring constantly. Add vegetable broth and bring to a boil stirring constantly. Reduce heat and simmer for 30 minutes.

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Stir in non-dairy milk (I used almond milk, but I think coconut milk would be delicious too) and peanut butter, cook over low heat and stir for about 3 to 4 minutes until heated. Sprinkle with peanuts and garnish with green onions or cilantro. Bam, you’re done.

So pour yourself a nice mug off peanut soup, snuggle up on the couch with a blanket and watch an episode or 4 of Buffy The Vampire Slayer. Then worry about your willpower and discipline tomorrow.

But hey, let’s all get our nonsense and excuses together in March!! Let’s do it!!

xoxo – Rachael

 

It’s Peanut Soup…and March?!
Recipe Type: Soup
Author: Rachael Griffin
Prep time:
Cook time:
Total time:
Serves: 4 cups
This rich, creamy soup uses two of the most popular products made from the peanut plant, peanut butter and roasted peanuts.
Ingredients
  • 2 tablespoons coconut oil
  • 2 tablespoons grated onion
  • 1 celery rib, minced
  • 2 tablespoons all-purpose flour
  • 3 cups vegetable broth
  • ½ cup creamy peanut butter
  • ½ cup non-dairy nut milk
  • 2 tablespoons chopped roasted peanuts
  • Garnish with cilantro or green onion
Instructions
  1. Melt coconut oil in a large saucepan over medium heat; add onion and celery, and sauté 5 minutes. Stir in flour, and cook, stirring constantly, 1 minute.
  2. Add broth; bring to a boil, stirring constantly. Reduce heat; simmer 30 minutes.
  3. Stir in peanut butter and nut milk. Cook over low heat, stirring constantly, 3-4 minutes or until heated. Sprinkle with peanuts, garnish and serve.
Notes
If you would like to make this soup gluten-free, simply use a gluten-free substitute for the all-purpose flour.

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