peanut butter soup


  • 1 cup peanut butter
  • 2 Tbsp oil
  • 1/2 tsp red pepper
  • 1 tbsp grated fresh ginger
  • 1 chopped onion
  • 1 clove chopped garlic
  • 1 liter of vegetable broth
  • 1 tbsp tomato extract
  • Tabasco
  • Pinch of salt
  • 1 Cda of sugar
  • 100 grams of green chickpea sprouts


Heat the oil in a frying pan.

Add the onion and sauté until translucent.

Add the garlic and cook until lightly browned .

Add vegetable broth and peanut butter, mix well.

Add extract and spices and simmer until heated through.


Season with salt, Tabasco and a pinch of sugar.

Just before serving add the sprouts, do not cook them sprouts so they do not lose their crispness.

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