Spiced Peanuty Seafood Soup

 

                                            1 1/2 TBS Vegetable Oil

                                            1 medium onion, coarsely chopped

                                            1 large leek, including, coarsely chopped

                                            2 Garlic cloves

2 medium carrots, sliced into 1/2 inch thick rounds

2 Celery Ribs

 

3 cup vegetable, (chicken or beef) stock

1/4 tsp Garlic Powder

1/2 tsp Ginger

1/4 tsp Marjoram

1/8 tsp White Pepper, ground

 

1/4 cup uncooked long-grain white rice or Cauliflower rice

2-3 TBS Lime, freshly squeezed

1 TBS Braggs Liquid Aminos or Soy Sauce

2-4 TBS >Doc's Heavenly Habanero or >Doc's Spicy Island Jalapeno Sauce (or to taste) or

>Doc's Garlic Rush

1/2 cup smooth peanut butter (or any nut butter like almond, walnut, cashew, etc.)

Salt & White Pepper to taste

 

1/2 C. Unsalted roasted nuts, chopped (any choice you desire)

 

Directions:

• Combine the vegetable oil, onion, leek, garlic, carrots and celery in a heavy 2 to 3 quart saucepan and saute

• Add stock and bring to a boil over high heat

• Add the garlic powder, ginger, marjoram, white pepper and salt

• Reduce the heat to low and simmer, covered, for 30 minutes

• Puree the soup with an immersion blender, or in a blender. Blend until the soup is smooth.

• Bring to a boil over high heat. Stir in the rice *** see note below (or cauliflower rice), Nut Butter and Hot Sauce, reduce the heat to low and cover.

• Simmer for about 20 minutes, or until the rice is tender but grains remain in tact.

 

Taste for seasoning and serve while it's hot

 

• Garnish with chopped nuts

• Add a slice of lime

• Carrot Muffin or Biscuits would be a tasty addition!

 

***NOTE: If omitting the rice, leave uncovered for about 15 min. to thicken a little.

 

Serves: 4