Spicy Peanut Soup
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 PowderChili Flakes to taste
Tabasco Sauce to taste
|Today I used extra lean ground turkey and a few TBSP |
of pea protein - to up my protein and thicken the broth.
Red Bell Pepper
Butternut Squash (cubed or mashed - I used mashed to thicken the broth)
*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 ;)