When we consider savoury dishes using peanut butter we’re most likely to think of satay. I love satay, but think it’s time we push the boundaries and see what other cuisines we can slay with this glorious nutty paste.
Let’s try Mexican!
‘Mexican Cauliflower, Corn & Peanut Butter Soup’
Roasted veggies blended with Mexican spices and peanut butter, creating a buttery golden bowl of comforting deliciousness.
This recipe is the first of three I'm collaborating with Pic's Peanut Butter!
To find out why I love Pic's click here.
1 medium cauliflower, chopped into florets
1 red onion, peeled & chopped into quarters
4 garlic cloves, skin left on
Salt & pepper to taste
1 ½ cups frozen corn kernels, defrosted
500ml vegetable stock + extra if necessary
⅓ cup Pic’s Smooth Peanut Butter
¼ cup nutritional yeast
Juice of ½ lime
1 tsp ground cumin
½ tsp smoked paprika
½ tsp chilli powder
¼ tsp ground coriander
Fresh coriander, roughly chopped
Fresh chilli, thinly sliced or dried chilli flakes
Wedges of lime
Preheat the oven to 180°C and line a large tray with baking paper.
Spread cauliflower florets, onion, and whole garlic cloves over the tray.
Drizzle with olive oil and season with salt and pepper.
Bake for 40mins.
In the last 15min of cooking, scatter over corn to brown too.
Once veggies are golden add to a smoothie blender.
(You may need to peel the garlic if not using a high powered blender).
Add the remaining ingredients, vegetable stock, peanut butter, nutritional yeast, lime, ground cumin, paprika, chilli powder, ground coriander and season to taste.
Blend until smooth and creamy.
Pour soup into a large saucepan and bring to heat.
If you feel the soup is too thick, add some more vegetable stock.
Once hot, serve and garnish with fresh coriander, fresh or dried chilli, lime juice and corn chips.
Serves 2 large or 4 small portions
~ Full of Mexican charisma ~