This is my actual favorite soup. For example, I ladled out a small bowl to see if it was ready, but the potatoes weren't nearly cooked well enough. I finished the bowl anyway. And as soon as that bowl was empty, I went back and did it again - the potatoes still needed to be cooked further. The potatoes were done after that. So I had two regular-sized bowls.
It's a basic vegetable soup with peanut broth. It is amazing. It is also the only recipe that I actually follow, I think. I read recipes, and instructions, but I usually ignore them, especially if they are dumb. (Baking is different. In baking it is often necessary to be precise. But not always.)
Sometimes on airplanes, when I'm given a little packet of salted peanuts, I save it, since it adds the perfect amount of peanut garnish and salt. So I guess I usually cook this after I travel. Huh.
I actually had to dig this cookbook out of a box because even though it is my favorite soup, I have never posted the recipe here. Now I can recycle this cookbook, I think.
2 T olive oil
1 large onion
2 garlic cloves
1 t cayenne
2 red bell peppers
1 1/2 cups chopped carrots
1 1/2 cups chopped potatoes
3 celery stocks
3 3/4 c water + 1 bouillon cube
6 T peanut butter
2/3 c frozen corn
chopped roasted peanuts to garnish (or an airplane packet of peanuts per serving, to garnish.)
Cook the onion and garlic in oil for 3 minutes, add cayenne and cook for another minute. Add the rest of the vegetables except corn and cook 4 minutes, add the vegetable broth, peanut butter and corn, bring to a boil, then simmer for 20 minutes.
