Boy, this has been a soup week so far! Last night, we enjoyed Taco Soup – which I’ll feature later this week in the latest episode of our “Tiny Kitchen” series – and tonight I cracked open my quickly-becoming-invaluable copy of One-Dish Vegan, by Robin Robertson, to whip up a batch of her spicy peanut soup.
I’ve made Thai-style peanut soups and curries before, and I must admit that they’ve always fallen a little short on flavor. They haven’t been bad, mind you – just sort of bland. They’ve left me wanting more, craving the flavors of one of our favorite Thai restaurants here in Old Town Alexandria. But this peanut soup – this one, friends, is different. This soup is teeming with flavor, and what’s more, it couldn’t be simpler to make.
As is my usual policy with cookbooks that are currently still out in the marketplace, I won’t rehash the whole recipe here. But I will say that a confluence of ingredients, including but not limited to onion, bell pepper, jalapeno, coconut milk, peanut butter, ginger, and tofu came together tonight to make a magical meal here at Chez Recessonista. In keeping with the cookbook’s title, this dinner did indeed cook up in one pot, my trusty Le Creuset, and other than the slicing-and-dicing work, it was incredibly speedy to make. Half an hour of cook time overall, and dinner was ready!
I think the secret to the majesty that is this peanut soup is in the coconut milk. Admittedly, I didn’t skimp on this ingredient, and I found the result to be breathtakingly creamy. The milk mingled with peanut butter, broth, and diced tomatoes to create a wonderful base for the soup, and the tofu soaked it up like a sponge. What a beautiful blend of sweet and savory all in one bowl! With each bite, the complexity of the flavors burst forth even more. (Just for quality control’s sake, I found myself enjoying two bowls’ worth. I do this for you, you know.)
Once again, Robin Robertson has outdone herself. I can’t wait for my next adventure within the pages of her cookbook! Details to come in short order.
:)