Cream of Peanut Butter Soup
Cook Time
20
mins
Calories
189
Serving Size
4
Carbs
13
Fat
13
Protein
7
description
That's right....
ingredients
2 celery tops
0.25 litre water
1 teaspoon sea salt
25g vegan margarine (Ol� or Cardin)
1 tablespoon grated onion
4 stalks celery
2 tablespoons wholemeal flour
3 tablespoons penut butter
400ml soya milk
freshly ground black pepper to taste
paprika
directions
Chop the celery tops and cook them in the water with the salt for about 10 minutes. Strain, reserving the water but discarding the celery tops. Mince the celery stalks finely. Saut� this with the onion in the margarine for two minutes. Stir in the flour. When well blended, add the peanut butter and mix well. Stir in the soya milk and celery water. Stir over a low heat until the mixture boils. Simmer for two to three minutes. Season to taste with black pepper. Sprinkle with paprika to serve.
Serves: 4