Peanut Butter Soup

Ingredients

• 1 Large Carrot
• Medium Head of Broccoli
• 1/2 Red Onion
• 1 Clove of Garlic
• 400ml Broth (2 tsp powder)
• 400ml Can of Chopped Tomatoes
• 1 Can of Chickpeas
• 3 tbsp peanut butter
• 2-3 tsp hot sauce
• 1/2 tsp Garlic granules/powder
• 1.5 tsp Brown Sugar
• Salt and Pepper

Directions

1. Shred 1 large carrot in a grater. Chop a medium sized head of broccoli into small pieces.
2. Boil the kettle.
3. In a large saucepan, heat 2 tbsp olive oil over medium heat. Add 1/2 a red onion diced to the pan and saute till turning brown (about 3-4 minutes) with one clove of garlic crushed or minced.
4. While the onion cooks, make 400ml vege broth (2 tsp powder).
5. Drain 1 can of chopped tomatoes. Drain and rinse 1 Can of Chickpeas.
6. Add the broth, broccoli, carrots, tomatoes, and chickpeas to the pot and mix. Add 3 tbsp peanut butter. And 2-3 tsp hot sauce. I use siracha, but anything hot and red).
7. Add a sprinkle of garlic granules/powder. Add 1.5 tsp brown sugar. Season with salt and pepper.
8. Mix it thoroughly, get it to a boil and then bring the heat down to maintain a gentle simmer while the lid is on. Leave it like this for about 20 minutes, stirring occasionally.
9. Take the lid off and adjust the taste. Sometimes it needs a bit more peanut butter or sugar.
10. If you’re in a rush, you can eat it now, but I like to let it cook for another 15-20 minutes first.
11. Serve with bread and butter!