RECIPE: I came across a soup recipe that, given the time of year it is now — mid-October — I thought I’d just have to try. (Confession: I’m on a bit of a soup kick, thanks to my sister. It’s a great way to get some veggies as well as some protein, which I’m currently trying to prioritize in my diet.)

This just became my new fall/winter favorite.

My sister is not much of a fan of peanut butter, so If you’re like her and shy away from the stuff, you could sub in any nut butter you like.
Also, the recipe I used as a base had potatoes in it, but I omitted them to bring the recipe into more of a keto profile. I didn’t miss the potatoes at all; the soup still stayed nice and thick, and it wasn’t liquidy/soupy at all.

Also, don’t short-cut the simmering time. You definitely need it for the soup to really come together. This recipe is good for a few servings (up to four if you’re kind of measuring it out.) So feel free to double the recipe ingredients if you want to have more. In fact, I’m eating it now as I type this. For breakfast! And I’m thinking the next time I make it, I’m definitely going to double the recipe. Yes, it’s that good.

Love it!

INGREDIENTS:

• 1 tablespoon olive oil
• 1 small-medium yellow onion, diced
• 2 garlic cloves, crushed & chopped
• 1/2 teaspoon mild cayenne pepper
• 1 red bell pepper, seeds & ribs removed, diced
• 1 large shredded carrot
• 1 large celery stalk, diced
• 2 cups chicken bone broth or stock
• 3 tablespoons crunchy peanut butter (feel free to substitute other nut butter)
• 1/2 cup or 1/2 can of corn
• Kosher salt & freshly ground black pepper to taste
• Roughly chopped peanuts or other nuts to garnish

TO MAKE:

1. Heat the oil in a 2 or 3 quart nonstick sauce pan over medium heat.
2. Add the onion and garlic; lower heat to low. Saute for about 3 minutes.
3. Add the cayenne pepper and allow it to bloom for about 1 minute.
4. Add the red peppers, carrots and celery. Cook for 4-5 minutes, stirring occasionally.
5. Add the stock, peanut butter and corn.
6. Add seasonings, stir to incorporate, bring to a boil; put a lid on it, lower heat and simmer on low for about 20 minutes.
7. Serve with chopped peanuts sprinkled on top.

Cooking notes:
• You might try using an immersion blender for a few seconds to smooth out the soup. It’s fine as it is above, but having a little more smoothness to it would add to the creaminess. Blending it for only a few seconds would still allow some chunkiness to it as well.
• If you’d like, add a couple tablespoons of heavy cream to it after simmering for 20 minutes. Just stir it in — more, or less, depending on your preference. Be aware that will cut the saltiness slightly as well as the heat from the cayenne. Something to play with.