Peanutty One-Pot Meal
This soup’s got vegetables, protein, carbs, and fats. Plus it’s colorful and super tasty and warms not just your cockles but everything else on a chilly Portland evening.
Ingredients
1 leek or onion, chopped fine
1-2 cloves garlic, minced
1 large carrot, chopped fairly fine
1 large green pepper, cubed fine
1 medium zucchini, chopped fine
2 large ripe tomatoes, blended to liquid
1 c leftover carbs, e.g. chopped boiled potato, or cooked rice
1/2 c peanut butter
spices: cayenne, paprika, coriander, ginger
1 scant teaspoon asian style mushroom seasoning. It shouldn’t have MSG in it but it’s not exactly just made of mushrooms, either. It’s salty and very tasty.
About 6 c boiling water
1 hefty handful of whole basil leaves
1 scant splash of Balsamic vinegar.
Directions
Fry leek and garlic till beginning to soften.
Add carrots, spices, and mushroom seasoning and let cook for a while.
Add tomato puree, and let carrots cook longer till softening.
Add boiling water, and return the whole pot to the boil.
Add bell pepper, return to boil and cook for 5 more minutes.
Add carbs and zucchini, return to boil and cook for 5 more minutes.
Add peanut butter and mix in well. When returned to a boil, cook for another minute or so.
Turn off the flame and stir in the basil. Keep stirring till it’s wilted, but don’t boil the basil.
Add that splash of Balsamic vinegar if you want that extra edge on the taste.