Gluten-Free Peanut Soup

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 cup protein (cooked shredded chicken, cooked shredded beef, cooked lentils, or cooked beans) 1 cup protein (cooked shredded chicken, cooked shredded beef, cooked lentils, or cooked beans)
• 2 cups diced vegetables (such as onion, carrots, celery, and potatoes) 2 cups diced vegetables (such as onion, carrots, celery, and potatoes)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can diced tomatoes (optional, about 14.5 oz) 1 can diced tomatoes (optional, about 14.5 oz)
• 2 tbsp olive oil 2 tbsp olive oil
• 1/4 cup natural peanut butter, unsweetened 1/4 cup natural peanut butter, unsweetened
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste

Instructions

1. 1

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Then, add the diced onion, carrots, and celery, and cook, stirring occasionally, until they begin to soften, approximately 5-7 minutes.

2. 2

   If using pre-cooked protein like shredded chicken or beef, add it to the pot now and stir to combine with the vegetables. If using cooked lentils or beans, you can add them in the next step with the stock. Sauté for another 2-3 minutes to allow the flavors to meld.

3. 3

   Add the diced potatoes and the optional diced tomatoes to the pot. Pour in the certified gluten-free stock and bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 30-40 minutes, or until the potatoes are tender and easily pierced with a fork.

4. 4

   In a small bowl, whisk together the natural peanut butter with about 1 cup of the hot broth from the pot until smooth and creamy. This prevents the peanut butter from clumping. Pour this mixture back into the main pot, stirring well to incorporate it evenly into the soup.

5. 5

   If you desire a thicker soup, slowly whisk the cornstarch slurry into the simmering soup. Continue to cook, stirring constantly, for another 5 minutes until the soup has thickened to your desired consistency. Season the peanut soup with salt and black pepper to taste, adjusting as needed.

Nutrition (per serving)

Tips & Notes

• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.