4 tablespoons margarine
1-1/2 cups creamy peanut butter
2 onions, chopped
2 red peppers, chopped
2 teaspoons minced garlic
1/3 cup flour
10 cups chicken stock or Imagine No-Chicken Broth if you want to make it pareve
2 cups non-dairy creamer
½ teaspoon pepper
Harissa sauce (optional)
Roasted sunflower seeds or chopped peanuts (optional)
Melt margarine in a medium-sized stockpot over medium heat. Add the onions, peppers and garlic and cook for about 10 minutes. Stir in the flour. Add the chicken stock and bring to a boil. Whisk in the peanut butter, reduce the heat and simmer, covered, for 15 minutes. Add the non-dairy creamer and pepper. Serve hot, topped with one teaspoon of harissa sauce, if desired. Can also garnish with chopped peanuts or roasted sunflower seeds.
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looks delicious!
Coconut Cream Works beautifully with this dish…. I love eating this lovely peanut soup. Fried plantains served on the Side are a tasty addition