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Bolivian-Style Peanut Soup (GF, V)

Keeping it quick and easy again. Seriously, just trying to survive this week. This one was.... weird. But definitely filling. I definitely doused the hot sauce on though.

Bolivian-Style Peanut Soup (GF, V)

Source: Kelloggs | Serves: 4 | Time: 25 min

Changes: used onion powder instead of chopped onion; used plant-based grounds instead of veggie burgers


3 cups vegetable broth (homemade to reduce sodium)

1 1/2 cups peeled and diced #potatoes

1 cup coarsely chopped red bell pepper

1 cup chopped #carrots

1/2 tbsp onion powder

2 cloves garlic, minced

Dr. Praeger’s Perfect Plant-Based Grounds

1/3 cup creamy peanut butter

2 to 3 tsp hot pepper sauce

Chopped fresh parsley for garnish


Preheat non-stick pan over medium-low heat. Place plant-basd ground square in pan and cook for 4 minutes. Flip and cook for an additional 4 minutes. Break apart to desired piece size. Raise heat to medium. Cook for approximately 12 more minutes, stirring frequently. Set aside.

At the same time, in large saucepan combine broth, potatoes, pepper, carrots, onion powder, and garlic. Bring to boiling. Reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender.

Stir grounds into vegetable mixture. Return to boiling. Remove from heat. Stir in peanut butter and hot pepper sauce until smooth. Ladle into serving bowls. Garnish with parsley (if desired).

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