Vegan Peanut Butter Vegetable Soup

A vegan vegetable soup packed with nutritious ingredients like carrots, leeks, celery, garlic and more simmered in veg broth with a surprising sweet finish.

Vegan Peanut Butter Vegetable Soup

Okay, this soup is so good that the two of us completely devoured the whole batch in one 24-hour period. I'm calling it Peanut Butter Vegetable Soup, because these are just some of the ingredients that make it so scrumptious.

I would have used "Next Day Soup", but it didn't have the same ring. Why would I call it this? Because like most soups it is SO much better the next day. And even better the day after that as the flavors begin to really meld into each other, growing more complex with time.

Soup is generally a super easy dish to make, and it's nearly impossible to get it wrong.

I began with a base of the vegetables I had on hand, which included carrots, leeks, celery and garlic, and simmered them in veggie broth. And here's where the fun began as I added a little of this, and a little of that until the soup was perfectly balanced.

With a vegan vegetable soup such as this, where you have many different veggies involved, you don't have to rely on the Vegan Flavor Matches found throughout our website.

Instead, your main goal is to balance the flavors; sweet, salty, bitter (pungent), and sour. Let your tastes be your guide and think outside of the box in terms of what ingredients you'll add to achieve this balance, as you slowly but surely create a winning soup recipe.

For instance, sweet doesn't mean just sweetener, it can mean raisins, dates, brown rice syrup, and molasses.

Salty can include salt, miso, Tamari, and capers.

Bitter/Pungent? Think garlic, black pepper, cocoa powder and beer.

And finally sour includes ingredients like lemon/orange/lime/pineapple juices, apple cider vinegar, brown rice vinegar, and sauerkraut and/or its juice.

Comb through your cupboards, fridge and freezer to explore the many flavorful ingredients you have available just waiting to be played with.

But before we begin and since I'm using a leek it begs the question...

Do you know how to clean a leek? I avoided buying leeks for many years because

  1. I had no idea what they were and
  2. I had no idea how to wash them properly.

Turns out, it's not difficult at all, but it IS important to understand that leeks are a type of onion with a mild and delicate flavor that have rings (sort of like a tree) and even if the leek looks clean from the outside, there can often be dirt hiding between these rings.

Here's how I clean my leeks:

1. Rinse the outside of the leek. Cut off the base of the leek just above the root. The crazy and kooky top of the leek CAN be eaten, but I didn't want to include it in my soup. So cut it basically where the white part ends and the green part begins.

(If you'd like to use the green part, simply remove the leaves and discard any that are dried or yellow. Rinse and thinly slice the remaining healthy-looking greens.)

Cut the leek just above the root and just below the top green leaves of the leek

2. Slice the leek lengthwise.

Slice the leek lengthwise

3. Place leek under running water, holding firmly onto the leek as you fan out the right side. Switch hands and clean the left side. You should be left with a clean leek free of any dirt. :O)

Hold leek under running water

When all was said and done, here's how my soup recipe came together...

Vegan Peanut Butter Vegetable Soup
Serves 4

6 cups veggie broth (or 6 cups water and 3 veggie bouillon cubes or equivalent veggie broth powder)
6 carrots, sliced
2 leeks, sliced
6 stalks celery, sliced
2 garlic cloves, chopped
3 large handfuls raisins
1 1/2 cups COOKED adzuki beans, or any bean you have on hand
2 heaping Tablespoons peanut butter (creamy or chunky)
1/2 cup cashews
1 Tablespoon Tamari soy sauce
1-2 Tablespoons coconut nectar or pure maple syrup (or liquid sweetener of choice)
3-4 Tablespoons nutritional yeast
1 Tablespoon miso
Sea salt and black pepper, to taste

1. Bring veggie broth to a boil. Add carrots, leeks, celery, garlic and raisins. Bring back to a boil, then turn heat down and simmer, covered, until carrots are tender.

2. Add beans, peanut butter, cashews, Tamari, sweetener, and nutritional yeast. Bring back to a simmer. Turn off heat and stir in miso (never boil miso). Salt and pepper, to taste.

So there you have it. Just one idea for a super delish soup. Have fun creating your very own soup recipes from scratch.    :)

Happy cooking!

Sassy's Signature
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