Apple and carrot soup with peanut butter
4 Servings • 344 kcal / 1438 kJ, 11 g E, 20 g F, 31 g KH pro Portion
4 Tbsp peanut butter
800 ml of hot vegetable stock
2 Tbsp toasted peanut oil
2 The curry
½ tsp salt
½ tsp cinnamon
¼ Tl Chilipulver
50 g chopped peanuts
that. 20 Minutes (plus cooking time)
Peel and dice the onion. Peel the carrots and apples and clean or. free from the core casing. Wash and clean the zucchini. Coarsely grate the vegetables and fruit on a vegetable grater.
The vegetables- and shredded fruit with peanut butter, Vegetable broth, Curry, salt, Put the cinnamon and chilli in a saucepan, bring to the boil and over medium heat with the lid closed 20 Let simmer for minutes. Mix the soup well before serving, season with the spices again and sprinkle with peanuts.
This goes well with rice or baguette.