Friday, March 22, 2013

Spicy Peanut Soup

Spicy Peanut Soup

Remember those "create your own adventure" books? This recipe is kind of like that. Follow the "Base" ingredients, then pick your own proteins, vegetables and carbs (or skip the carbs, I usually do). Because this recipe can vary, I didn't include macros.


Base:
1 TBSP Peanut Butter
3 Cups Low Sodium 99% Far Free Chicken Broth (or vegetable broth)
2 TBSP PB2 (Substitute with regular peanut butter)
2 TBSP Minced Garlic
1 TBSP Basil
1 TBSP Cilantro (or a handful of fresh)
2 TBSP Chopped Onion
1 Cup Low-Sodium Stewed Tomatoes
1/4 TSP Onion Powder
1/4 TSP Garlic Powder
A few dashes of Ginger Powder
Chili Flakes to taste
Tabasco Sauce to taste


Protein:
Chicken/Turkey Breast
Ground Chicken/Turkey
Shrimp
Lentils
Pea Protein

Today I used extra lean ground turkey and a few TBSP
of pea protein - to up my protein and thicken the broth.
Vegetables:
Red Bell Pepper
Butternut Squash (cubed or mashed - I used mashed to thicken the broth)
Sweet Potato
Zucchini
Eggplant
Kale

*Carbs:
Quinoa
Brown Rice

*I only add from the carbs list when I'm using low-carb vegetables


- Bring "base" ingredients to a boil.
- Add "protein" and carbs, if desired.
- Reduce heat, let simmer.
- Once protein and carbs are cooked, add vegetables.
- Cover and continue simmering until soup thickens and vegetables are tender.


Makes 2 side servings or one giant meal <3


For a creamier (more delicious) version add more peanut butter :) I prefer the recipe with more peanut butter but don't want the extra fat content -- which is why I only use 1 TBSP peanut butter, 2 TBSP PB2. This compromise fits my macros a lot better :) If you're not counting macros or are unconcerned with higher ("good") fat content, substitute the PB2 and add a few extra globs ;)

1 comment:

  1. This looks amazing! I'm going to have to try this!

    ReplyDelete