in Soup Recipes

Tomato and peanut soup with fennel

updated

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Ingredients for 2 servings:

  • 1 can of tomatoes, chopped
  • 300 ml water
  • 1 small fennel
  • 1 onion(s)
  • 1 tsp curry paste, red, vegan
  • 2 tbsp peanut butter
  • 2 tsp rice vinegar
  • 1 tsp sugar (coconut blossom sugar)
  • 3 pinches of salt
  • 1 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan cross-cooking

Cut the fennel into small cubes. Chop the fennel greens and set aside. Finely chop the onion. Sauté the fennel and onion cubes in a little oil. Add the curry paste and sauté for about 1 minute. Pour in the tomatoes and water. Simmer for 15 minutes. Stir in the peanut butter, vinegar, sugar, and a pinch of salt and simmer for another 5 minutes. Serve sprinkled with the fennel greens.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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