You know those nights when you come home at the end of a long day, only to find the cupboards and refrigerator bare as can be? When you need a filling, delicious meal but don't have a bunch of groceries on hand, this soup from VN columnist Robin Robertson is the perfect antidote to a growling stomach.
Serves 6
What You Need:
1 tablespoon olive oil
1 yellow onion, chopped
1 pound white potatoes, peeled and diced
6 cups vegetable stock
2/3 cup peanut butter
Salt and freshly ground black pepper
1 tablespoon chopped chives (optional)
What You Do:
1. In a large pot over medium heat, heat oil . Add onion, cover, and cook until softened, about 5 minutes. Add potatoes and stock and cook until potatoes are tender, about 40 minutes. Stir in peanut butter and season with salt and pepper to taste.
2. If a chunky soup is desired, it can be served at this point, garnished with the chives. For a smooth soup, in a blender or food processor, purée the mixture. Return the soup to the pot and heat over medium heat until hot, about 5 minutes. Serve garnished with the chives, if using.
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