Fiery peanut soup

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 3 medium-sized garlic cloves
• 2 peppers, red
• 4 medium-sized carrots
• 6 m.-large tomato(s)
• 200 g bush beans or princess beans
• 250 g sugar-free peanut butter
• 2 handfuls of peanuts, fresh
• 1 liter vegetable broth
• n. B. Oil
• salt and pepper
• 6 small flatbreads

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegan

Peel and dice the onion. Peel and finely chop the garlic, and finely chop the chili peppers, with or without seeds, to taste. Seeds make it even more spicy! Peel the carrots, halve them lengthwise, and cut into approximately 3 mm thick slices. Wash the tomatoes, remove the stems, and cut the tomatoes into approximately 1.5 cm cubes. Trim the beans, trim the ends, and cut into approximately 4 cm long pieces. Peel and roughly chop the fresh peanuts and set aside. Heat water for the beans in a small pot. Heat the oil in a large pot, sauté the onion, garlic, and chili peppers for about one minute, then add 1/4 of the tomatoes and the carrots and braise for another three minutes. Meanwhile, blanch the beans for about 5 minutes, then drain in a sieve and set aside. Deglaze the braised vegetables with about 1 liter of stock, bring to a boil, and simmer for about 5 minutes. Stir in the peanut butter (I use organic) and simmer for about five minutes until the peanut butter is completely dissolved. Season with salt and pepper, and thin with water if necessary. Heat the bread in the oven. Add the beans and remaining tomatoes to the soup, simmer for another minute, then reduce the heat. Meanwhile, toast the fresh, chopped peanuts in a pan over medium heat until browned to your liking. Ladle the soup into bowls, sprinkle with the toasted peanuts, and serve with the warm bread.